Frizzled Sunny-Side Up Eggs
These are really fun to make, if a little messy. A splatter screen would be a worthwhile investment if this is your egg style of choice. We use plenty of oil here. You don’t eat it all, but an abundance of hot oil gives the whites those delicious crisp, brown edges. Also, at higher temps, whole butter could scorch, making the eggs bitter. You’ll get slightly better results from a cast-iron pan than a nonstick pan, but as long as the pan and oil are hot enough, either will cook the eggs beautifully.