Unlike when poached, eggs that are fried are intended to brown ever so slightly, with a hint of a crust around the edges that contrasts wonderfully with the soft, runny yolk. That’s the hallmark of eggs prepared “sunny side up.” When a fresh egg is cracked into a skillet, the thickest part of the egg white clings around the yolk. To ensure that the white sets throughout, you need to break the thick albumen sac, and distribute the whites evenly. Fried eggs are often served on toast or as a component of a heartier breakfast dish such as Huevos Rancheros.

Ingredients

　　TO FRY AN EGG, begin by heating an 8-inch skillet over medium heat; add 2 teaspoons unsalted butter (or bacon drippings). When butter begins to sizzle, crack an egg into pan. Cook until white is beginning to set, then use the edge of a spatula to break the albumen sac. Continue cooking until white is light golden underneath, 2 to 3 minutes, spooning butter over the yolk to cook it slightly. For “over easy,” flip egg with a spatula and cook for 30 seconds. Season with coarse salt and freshly ground pepper, if desired. Serve immediately.

　　Reprinted with permission from Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart. Copyright © 2008 by Martha Stewart. Published by Crown Publishing. All Rights Reserved.Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio; and provides a wealth of ideas and information on www.marthastewart.com.