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A perfectly fried egg with a runny yolk, seasoned simply with salt and freshly cracked black pepper. A quick, protein-packed breakfast or light meal, ready in just 5 minutes.
Heat oil or ghee in a small non-stick skillet over medium-low heat. Once it's shimmering, gently crack the egg into the pan, making sure not to break the yolk.
Cook for 2-3 minutes until the egg whites are completely set but the yolk is still runny. For a more cooked yolk, you can cover the pan with a lid for the last minute.
Slide the egg onto a plate. Immediately sprinkle with salt and a generous amount of freshly cracked black pepper. Garnish with chopped coriander leaves if using and serve hot.
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A perfectly fried egg with a runny yolk, seasoned simply with salt and freshly cracked black pepper. A quick, protein-packed breakfast or light meal, ready in just 5 minutes.
This indian recipe takes 5 minutes to prepare and yields 1 servings. At 113.03 calories per serving with 6.39g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack or lunch.
Cook the egg until the yolk is firm (over-hard) if your child prefers it that way. You can also use a fun-shaped egg mold.
Poach the egg in simmering water instead of frying it to eliminate the added fat from oil or ghee.
For a 'Masala Fried Egg', sprinkle a pinch of red chili powder and turmeric powder along with the salt and pepper for an instant flavor boost.