Fried

Heat a nonstick or well-seasoned cast-iron skillet over medium heat. Add 1 tablespoon of butter, olive oil, or (for maximum flavor) a combination of both.

When the fat shimmers but doesn't smoke, crack an egg into a small bowl first (to catch any shell), then gently slide it into the pan. This also prevents breaking the yolk on the pan edge.

For sunny-side up: cook without flipping for 2–3 minutes. The white should be fully set and opaque, the yolk still runny. If the white on top is still translucent, cover the pan with a lid for 30 seconds to steam-set it, or baste the white with hot fat from the pan using a spoon.

For over-easy: cook until the white is set on the bottom (about 2 minutes), then flip carefully with a thin spatula. Cook for just 15–20 seconds more. The yolk should be completely liquid.

For over-medium: flip and cook for 30–45 seconds. The yolk will be thickened but still have a liquid center — the sweet spot for sandwiches.

For over-hard: flip and cook for 1–2 minutes until the yolk is fully set. No shame in this — over-hard eggs are structurally superior for breakfast sandwiches.

Season with flaky salt and black pepper. Serve immediately — a fried egg waits for no one.