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Browned Butter-Basted Fried Eggs

Source of Recipe

From "An Unapologetic Cookbook" by Joshua Weissman


Recipe Introduction

"Seasoned cooks might think this recipe trivial, but I would ask those same people to reevaluate how incredibly good a perfectly cooked egg with browned butter is. You almost want to eat it completely by itself every time."

List of Ingredients

◦ 2 tablespoons neutral-tasting oil
◦ 2 to 3 eggs
◦ 3 tablespoons unsalted butter
◦ Freshly cracked black pepper (optional)
◦ Flaky sea salt (such as Maldon)


Recipe

In a medium skillet, heat the oil over medium-high heat until shimmering and hot. Carefully crack the eggs into the pan, spacing them far enough apart to avoid them forming together. Let the eggs cook, undisturbed, for about 1 minute, or until the whites are mostly set but the yolk is still raw and is still holding onto some raw egg white.

Reduce the heat to medium, and add the butter. Let the butter melt completely and froth up. Once melted and frothy, increase the heat to medium-high. Continuously spoon the hot butter over the eggs to baste them until the tops of the eggs are just barely cooked and the yolks are still runny. Carefully remove the eggs from the pan.

There should be a couple of tablespoons of browned butter left in the pan. If it's not yet browned, reduce the heat to medium, and cook the butter until it reaches a rich brown color. Spoon the browned butter onto the eggs, and finish with pepper (if using) and salt. Enjoy!

Serves 2 to 3