🍳 Two fried eggs
Two fried eggs are the simplest of breakfasts: eggs cracked into a hot pan with a little oil and cooked until the whites are set and the edges lacy and crisp, while the yolks stay runny. They are seasoned with just salt and pepper and served sunny side up or flipped, on their own or with vegetables, potatoes or rice.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 2 eggs
- 1 tsp oil
- A pinch of salt and black pepper
Method
- Heat the oil in a non-stick pan over medium heat.
- Crack in the eggs and cook for 2–3 minutes until the whites are set and the edges crisp.
- Season with salt and pepper; flip briefly for over-easy if you like, and serve at once.
How to make it lighter
- Oil is the main variable: 1 tsp oil ≈ 40 kcal, so measure it instead of pouring.
- A good non-stick pan with a lid lets you steam-fry the eggs with just a few drops of oil and a splash of water.
- Pair them with tomatoes, spinach or a salad for a filling, lower-calorie plate.
History
Frying eggs in fat is one of the oldest and most widespread ways of cooking them, and two fried eggs remain a standard breakfast order around the world.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →