An essential French classic that celebrates simplicity and flavor. These fried eggs are cooked to perfection in foamy butter, featuring a runny golden yolk and delicate whites—the ideal choice for a quick breakfast or lunch.
⏱️7 min
📊Easy
👥1 servings
🍽️Main
quickbudget-friendlyvegetarian
Ingredients
2 pièceseggs
15 gbutter
1 pincéesalt
1 pincéepepper
Instructions
1PREPARE THE PAN: Select a non-stick or cast iron skillet 20 to 25 cm in diameter. Place it over medium-low heat and let it warm gently for 1 minute. A pan that is too hot risks burning the butter and cooking the eggs too quickly. Pour fresh butter into the pan and let it melt completely, creating a light foam for a savory, golden result.
2CRACK THE EGGS: Once the butter is foamy, gently crack both eggs directly into the pan, holding them close to the surface to avoid splashing. Be careful not to break the yolks. Space the eggs slightly apart so they don't stick together and cook evenly.
3SEASON: Immediately season the eggs lightly with salt and pepper to your taste. Seasoning applied early distributes better and delicately enhances the dish's flavor without overpowering it.
4COOK ON LOW HEAT: Keep the heat low and let cook slowly without stirring. Watch carefully: the whites should gradually become opaque and firm, while the yolk remains runny in the center. Allow approximately 3 to 4 minutes for perfect texture. Regularly baste the eggs with the hot butter using a spoon to promote even, gentle cooking.
5CHECK FOR DONENESS: The whites should be completely set and opaque, while the yolk, when gently shaken, should ripple softly under a fork—a sign it remains runny inside. Don't overcook to preserve this characteristic creaminess that defines this dish.
6SERVE IMMEDIATELY: Slide the eggs onto a warm plate using a spatula, being careful to preserve the yolk integrity. Drizzle with the remaining butter from the pan and serve right away, accompanied by toasted bread, potatoes, or salad according to your preference.