Old-Fashioned Runny Eggs and Toast

"The title says it all. This is something many people used to know how to make, but is rapidly becoming a "lost art"."
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Ready In:
1-2 eggs


  • 1 -2 egg
  • 1 -2 slice toast (buttered toast recommended)
  • 12 - 1 cup cooking oil (enough to fill a skillet 1/2 inch)
  • 1 dash salt (to taste)
  • 1 dash black pepper (to taste)


  • Heat about 1/2 inch of cooking oil in a skillet over med to med-high heat.
  • When oil is hot, gently crack egg(s) and break open right over the grease, trying not to break the yolks. If you do break the yolk and want to try again, let the damaged egg cook a bit before taking it out or you'll have a hard time of it.
  • Start making the toast.
  • Grab a spatula and wait until the bottom of the egg(s) turns white (you can no longer see the bottom of the pan through it).
  • Using the back side of the spatula blade (by holding the spatula normal, then twisting it in your hand 1/2 turn), splash the hot oil over the top.
  • Continue doing this until both the egg white and yolk have a white film over the top. This should occur just about the time the toast is ready.
  • Carefully remove the egg(s) to a plate and sprinkle with salt and pepper.
  • Serve with the toast.
  • To eat, break the white skin on the yolk to get to the runny goodness. Dip toast pieces in the yolk and enjoy!
  • Note: Until you get the hang of it, you should keep other people and pets away from the skillet while you're cooking. Otherwise, someone will likely end up on the receiving end of an over-ambitious flick of the spatula when you're trying to cook the tops. There are recipes here that describe other similar (and safer) ways to cook eggs with "runny" yolks, but if you want that old-fashioned, greasy-spoon, crispy-edged, fried-egg taste, there's just no substitute for this method.

Questions & Replies

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  1. Um...really good, but do we really need a recipe to cook a fried egg? I should think that's pretty basic.
  2. This is how I make my eggs but I do not use as much oil as written. I use about tablespoon- just enough to cover the bottom of the pan. I also omit the salt but that is just a personal preference. My family loves eggs cooked like this.
  3. This is how I grew up eating and making eggs! Great stuff served with biscuits and gravy as well. My dad's a farm boy and this is his breakfast almost every day. He does his in just bacon grease, while I like mine with mostly canola and a bit of bacon grease for flavor.
  4. Dippy eggs! Every kid loves these!
  5. Childhood staple. My mom would break the toast into pieces and we'd mix it all in a bowl.


I'm a 40-something software developer by trade, but I've always loved cooking. Sometimes, my wife of 21 years and my 18-year-old like my cooking as well, however my 7-year-old rarely likes anything other than Chef McDonald's fare. I love using cast iron cookware, and most of my cooking happens on the stove top (and more often than not on high heat) - I don't bake well, and I seldom have the patients to put the lid on anything.
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