Classic Fried Eggs with Butter and Crispy Bread

Prepare your workspace: place all the ingredients on the countertop, take out a frying pan, a wooden or silicone spatula, a small bowl for cracking eggs, and a serving plate. Check if the butter is at room temperature — it will be easier to measure. Make sure the frying pan is dry and clean.

Heating the pan and butter: place the pan on the stove and set the heat to medium-low (for gas stoves, this is a flame at about 2/5 power; for electric or induction, set to level 4/9). After 30 seconds, add the butter (30 g) to the pan. Allow it to melt for about 30–45 seconds. The butter should melt and start to foam, but it should not brown quickly — if it starts to darken, reduce the heat.

Cracking eggs: take one egg and gently tap the shell against the edge of the bowl to create a crack. Open the shell over a small bowl and tilt it, allowing the white and yolk to flow into the bowl. Repeat with the second egg. Cracking into a bowl makes it easier to catch any shell fragments and ensures that the eggs are fresh (neutral smell, yolk holds its shape).

Pouring eggs into the pan: when the butter is melted and starts to foam (but not burn), tilt the bowl close to the surface of the pan and gently pour the contents of the first egg. Keep a distance of about 2–3 cm from the pan to avoid breaking the yolk. Pour the second egg at the same distance, leaving some space between them (about 2-3 cm). Let the eggs fry without moving them for 2–3 minutes.

Checking the degree of doneness and the 'basted' technique (optional): after 2 minutes, check the egg white — it should be white, opaque, and set around the yolk. If you want a runny yolk with a gently set top, try the 'basted' method: remove the pan from the heat for 5 seconds, pour 1 tablespoon (15 ml) of cold water at the edge of the pan, quickly cover with a lid, and let it sit for 20–30 seconds. The steam will gently set the top of the egg white without hardening the yolk. Alternatively, spoon hot butter and drizzle it over the edges of the egg white for 15–20 seconds.

Seasoning: right after removing the eggs from the pan, sprinkle the entire dish with a total of salt (2 g) and pepper (1 g) — distribute evenly. If you are using parsley, chop it finely and sprinkle it on top just before serving.

Baking/toasting the bread (optional): if you want to serve toasted slices of bread, place the slices in a toaster or heat a pan without fat and toast the bread for 1–2 minutes on each side over medium heat until golden and crispy. Arrange the toasted bread on a plate and place the fried eggs on top.

Serving and presentation: gently slide the eggs onto a plate using a spatula. Sprinkle with parsley (if using), and place the toasted bread alongside. Serve immediately — fried eggs taste best when the yolk is still runny and creates a sauce with the melted butter.

Cleaning and storage: after finishing, turn off the stove, set the pan aside to cool, wipe it with a paper towel to remove excess fat, and then wash it with warm water and dish soap. If there are leftover cooked eggs (not recommended), store them in the refrigerator for no more than 1 day, and reheat briefly in the pan or in the microwave on low power.