and the Providence Journal bring you Small Bites: Easy-to-Digest Recipes. This week we're presenting a simple but often overlooked tip about fried eggs. I don't know about you, but whenever I try to make a delicious fried egg at home it usually falls flat, or even on the stove! Flipping an egg for an over easy finish is such a simple thing to do, but often gets flubbed by even the most seasoned home chef. Take a look at this tip from Chef Nick Rabar about how to fry an egg perfectly every time. 


- Butter or Ghee 

- Eggs

- Salt and Pepper

Put a frying pan on medium high heat and add a respectable amount of ghee.

Once the pan is hot, take the egg straight out of the fridge and crack it into the pan. Don't break the yolk.

While the egg cooks, keep basting it with the melted ghee. That hot ghee cooks the egg yolk while the bottom of the egg caramelizes in the pan. You never have to flip the egg. It looks over easy but the yolk is nice and runny.

This method also leaves those beautiful brown edges on white of the egg.

Milk solids will turn brown so it will be muddy looking. That's why you clarify your own butter or use ghee.

The local brand is Farm to Gold Ghee. You can buy it in the Avenue N Market in Rumford. It's also sold at farmers markets and The Sunset Farm in Narragansett. Check out the website at for other purchasing options.