Fried eggs are simple to prepare and wonderful for breakfast, brunch, lunch or dinner. The main thing to remember is this: a fried egg is better slightly undercooked than overcooked--the yolk should be runny and the whites should be white. Fried eggs cook quickly, so to avoid overcooking your eggs, make sure that everything else for the meal is ready and in place before you even start. (You don't want to be running around the kitchen trying to pull together the meal only to realize that your eggs are solid in the middle!)
Check out some of my favorite serving suggestions at the bottom of the recipe!
Cook Time: 3 minutes
Total Time: 3 minutes
Yield: 1 fried egg
- 2 t. dairy-free soy margarine (or, alternately, oil)
- 1 large egg
- Salt and pepper, for serving
1. Heat a small skillet over medium heat, adding the dairy-free soy margarine once the pan is hot. When the margarine begins to sizzle, crack the egg into the pan. Cook the egg undisturbed for 2-3 minutes, or until the egg white is set and the bottom of the egg is golden brown (the yolk should still be runny). Serve immediately, seasoning with salt and pepper as desired.
While you can opt to prepare your fried eggs with a heart-healthy oil of your choice, I definitely prefer using soy margarine. The flavor and end texture is infinitely superior in my opinion; sometimes oils can make eggs seem too greasy. But feel free to test and try different oils and margarines to find the one that suits your palate best! (To see some of my favorite margarines, check out this list of the Best Butter Substitutes.)