Fried Eggs

Name: Fried Eggs
Prep time: 1 min
Cook time: 4 min
Total time: 5 min
Ingredients: 1 tbsp butter; 4 eggs; ¼ tsp salt; ¼ tsp black pepper; 2 slices wholemeal bread, toasted (optional)

Contains egg (no meat or fish)

Eggs fried in a little butter or oil until the whites are set and the edges lightly crisp, with yolks left as runny or firm as you like.

Fried Eggs is an International egg dish, ready in about 5 minutes and made with egg and butter. It serves 2 and is rated beginner to cook.

Start cooking

No licensed photograph of this dish yet.

Prep: 1 min
Cook: 4 min
Total: 5 min
Serves: 2
Level: Beginner
Calories: 195

Ingredients

2 servings

1 tbsp (14 g) Butter (opens in a new tab)Swap: Olive oil (Or any neutral oil for a dairy-free version.)Contains milk
4 (200 g) Eggs (opens in a new tab)Fresh eggs hold their shape best.Contains eggs
¼ tsp (1.5 g) Salt (opens in a new tab)
¼ tsp (0.5 g) Black pepper (opens in a new tab)
2 slices (64 g) Wholemeal bread (opens in a new tab), toasted (optional)For serving.Contains wheat, gluten

Equipment

Method

1
Step 1
Heat a non-stick or well-seasoned frying pan over medium heat and add the butter (opens in a new tab). Wait until it foams but before it browns.
- 1 min
- medium heat
- Frying pan / skillet (opens in a new tab)
2
Step 2
Crack the eggs (opens in a new tab) into the pan, leaving space between them. Cook undisturbed until the whites are set and the edges are lightly golden, about 2–3 minutes for runny yolks.
- 3 min
- medium heat
Food safety: Cook eggs until the whites are fully set (and yolks firm) for young children, pregnant people, older adults or anyone vulnerable.
3
Step 3
For over-easy eggs (opens in a new tab), flip carefully with a thin spatula (opens in a new tab) and cook 20–30 seconds more; for firmer yolks, cover the pan for a minute instead. Season with salt and pepper (opens in a new tab) and serve with the toast.
- 1 min
- medium-low heat
- Spatula (opens in a new tab)
How it looks · Photo: Willians Huerta on Pexels

About this dish

Origin: Not attributed to one place · Origin uncertainAn everyday home-cooking preparation made in many countries; it has no single documented origin.Also popular in United States, United Kingdom, Spain, India, Nigeria, Philippines
Dish: Breakfast · Brunch · Egg dishes
Cooking method: Pan-fried
Taste: savoury, buttery, mild
Diet: Vegetarian (lacto-ovo) · No nut ingredients · Keto-style · Low-carb · High-protein
All labels
Vegetarian (lacto-ovo) · Eggetarian · Pescatarian · Flexitarian-friendly · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Keto-style · Low-carb · High-protein
Without the optional extras: Whole-food focused, No gluten ingredientsWith the listed swaps: Ovo-vegetarian, Paleo-style, Dairy-freeWorked out from the ingredients. How labels work
Good for: Everyday · Budget-friendly · One-pan · Minimal cleanup
Cook more with: Egg · Butter
Techniques: Pan-frying

Allergens

Contains, can be adapted: Milkfrom butter, wholemeal bread
Contains: Eggsfrom egg
Contains, can be adapted: Wheatfrom wholemeal bread
Contains, can be adapted: Glutenfrom wholemeal bread
May contain: Soyfrom wholemeal bread
May contain: Sesamefrom wholemeal bread

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

195 kcal per serving

Calculated

1 serving ≈ 108 g · recipe makes 2

Where the energy comes from

Protein 26%
Carbohydrate 2%
Fat 72%

Nutrition per serving and per 100 g
Nutrient	Per serving	Per 100 g*
Energy	195 kcal	180 kcal
Protein	12.7 g	11.7 g
Carbohydrate	0.9 g	0.8 g
Net carbohydrate	0.8 g	0.8 g
Sugars	0.4 g	0.3 g
Added sugars	0 g	0 g
Fibre	0.1 g	0.1 g
Fat	15.3 g	14.1 g
Saturated fat	6.8 g	6.3 g
Trans fat	0.3 g	0.3 g
Cholesterol	387 mg	358 mg
Sodium	479 mg	443 mg
Salt equivalent	1.2 g	1.1 g

Vitamins & minerals per serving

Potassium: 144 mg
Calcium: 59 mg
Iron: 1.8 mg
Magnesium: 13 mg
Vitamin A (RAE): 209 µg
Vitamin C: 0 mg
Vitamin D: 2 µg
Vitamin B12: 0.9 µg
Folate (DFE): 47 µg

How these numbers were made

Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
*Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
Optional ingredients are not included: wholemeal bread.
“—” means the value isn’t known for enough of the ingredients; it is never zero by default.
Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

Crack each egg into a small cup first so you can slide it in gently and catch any shell.

Common mistakes

A pan that is too hot makes the whites blister and turn rubbery before the top sets.

Serve with

Serve on toast, over rice, or on top of fried potatoes or greens.

Storage

Best eaten immediately.

Variations

Basted eggs: Spoon the hot butter over the whites as they cook to set the top without flipping.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added 26 Oct 2026 · Updated 8 Nov 2026

Recipe DNA

How this dish is built

Compare with

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Butter1 tbsp · 14 g
Egg4 piece · 200 g
Wholemeal bread, toasted (optional)2 slice · 64 g

Used in steps 1, 2, 3

Reviews & corrections

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