Fried Eggs - For the Carnivore Diet

Crisp-edged, buttery fried eggs cooked in animal fat with perfectly set whites and your choice of yolk doneness.

These fried eggs keep it strictly carnivore: just eggs and animal fat, cooked hot for lacy edges and tender whites. Use beef tallow for a beefy note or butter/ghee for richness.

Preheat the pan so the fat shimmers before the eggs go in—this prevents sticking and helps the edges crisp. Spoon the hot fat over the whites to set them fast without overcooking the yolks. Flip for over-easy, medium, or hard if you prefer firmer yolks.

Serve on their own, over a burger patty or steak, or alongside bacon. Scale up easily by using a larger skillet and more fat. Eat immediately for best texture.

Ingredients

• 3 large eggs
• 1 tablespoon beef tallow or butter (ghee also works)
• Pinch of salt (optional)

Instructions

1. Preheat a small nonstick or well-seasoned skillet over medium heat for 1–2 minutes.
2. Add tallow or butter and heat until shimmering/foaming.
3. Crack in the eggs and immediately reduce heat to medium-low.
4. For sunny-side up: tilt the pan and spoon hot fat over the egg whites until set and edges are crisp, 2–3 minutes. Cover for 30–60 seconds if you want the yolks slightly set.
5. For over-easy/medium/hard: gently flip and cook 10–60 seconds more to your preferred doneness.
6. Season with a pinch of salt if using, then serve immediately.

Time: 5 minutes Servings: