There are so many different types of egg dishes to consider making, but my each of my four kids have gone through a phase when one of their favorite foods was a perfectly cooked fried egg. Just like all of my other egg recipes, this one is simple and easy to follow, and will soon become a family favorite in your home too.
- 3-4 Eggs (Preferably Pastured)
- 1 T. Coconut Oil
- ½ t. Salt (I buy my Real Salt in bulk here. You can buy a shaker here, or a refill pouch here.)
- ¼ t. Pepper
- 1 T. Butter
- ½ c. Cheese (Optional)
- Cure the Cast Iron Skillet: If you’re using a cast iron skillet, which I recommend, then you’ll want to make sure it’s cured properly before beginning.
- Coconut Oil: Plop in a dollop of coconut oil and let the pan warm up for a good 3-5 minutes on a low setting. (This helps to ensure that the skillet is properly cured even more.)
- Turn Up the Heat: Turn the heat up to a 3 or 4 and if you have the patience, let it heat up for another few minutes.
- Crack the Eggs: I usually like to cook three or four eggs at a time.
- Break the Yolks: Puncture the yolks by making an X in them with the spatula. (Don’t get too crazy here, you want the white and yellow parts of the egg to stay somewhat separate.)
- Cover and Cook: Cover the pan with a lid and cook on a 3 for about 8 minutes. Check the eggs after about 4 minutes. If they’re not really cooking yet, turn it up a bit. If the oil is bubbling and the eggs are cooking too fast, turn it down.)
- Flip: Once the eggs are cooked almost all the way through, it’s time to flip.
- Cheese: If you want cheese, add it now. Either shredded or sliced will work just fine.
- Cover and Turn Off the Heat: Let the eggs finish cooking for a minute or two, or wait until the cheese melts.
- Serve: If I’m serving the eggs plain without any cheese, I like to add a large pat of butter. Then I cut the eggs up into bite size pieces and serve. These eggs also work really well in egg sandwiches.