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Ingredients
- 4 large eggs
- 1 tablespoon unsalted butter
- 0.25 teaspoon kosher salt
- 0.125 teaspoon black pepper
Before you start
Equipment You'll Need
- 10-inch cast iron skillet
- Thin flexible spatula
- Small bowl or cup (for cracking eggs into)
- Stovetop
Safety Tips & Important Notes
Follow these for best results and safety.
- Never crack eggs directly into the hot pan — cracking into a small bowl first lets you spot shell pieces and gives you better control.
- Cast iron holds heat intensely, so medium-low is usually enough. If butter browns or smokes quickly, reduce the heat before adding eggs.
- Do not use a cold cast iron skillet straight from storage — always preheat it to ensure even cooking and prevent sticking.
- Handle the cast iron skillet with a dry oven mitt or thick towel, as the handle gets very hot and stays hot long after cooking.
- If eggs stick, the pan likely was not hot enough before adding butter, or the butter was not spread evenly.
Instructions
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Place a cast iron skillet on the stovetop over medium-low heat and allow it to preheat for about 2 minutes until evenly warm.
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Add the butter to the skillet and let it melt completely, tilting the pan gently to coat the bottom evenly. Watch for the butter to foam slightly but not brown.
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Crack each egg individually into a small bowl or cup first, then gently slide them one at a time into the skillet. This prevents shell fragments from reaching the pan and gives you control over placement.
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Season the eggs with salt and pepper.
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Cook the eggs undisturbed for 2 to 3 minutes for sunny-side up, until the whites are fully set and opaque but the yolks remain soft and glossy. For over-easy eggs, carefully flip each egg with a thin spatula and cook for an additional 30 seconds.
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Slide the eggs onto a plate immediately and serve hot.
Chef's notes
Eggs are best served immediately straight from the skillet.
For extra flavor, substitute olive oil or bacon fat for the butter.
To keep yolks runny, resist the urge to cover the pan or increase the heat.
Leftover cast iron seasoning builds up over time — avoid soap when cleaning; instead wipe with a paper towel while still warm or rinse with hot water and dry thoroughly.
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