Blackstone Fried Eggs
Description
Perfect Blackstone fried eggs with crispy edges and a runny yolk, cooked on the griddle in under 5 minutes. Includes exact temperatures and timing for sunny side up, over easy, over medium, and over hard.
Ingredients
- 4 large eggs
- 1 tablespoon butter, or avocado oil
- ¼ teaspoon salt, to taste
- ⅛ teaspoon black pepper, to taste
- Fresh herbs, such as chives or parsley (optional)
Instructions
- Preheat the griddle to medium-low, about 300–325°F, for 4–5 minutes. Add the butter or oil and spread it into a thin, even coat.
- Crack the eggs directly onto the griddle, spacing them apart. For neater rounds, nudge the whites toward each yolk with a spatula tip or use silicone egg rings.
- Cook to your preference. For sunny side up, cook 2–3 minutes without flipping until the whites set; cover with a dome lid for the last minute to set the top. For over easy, over medium, or over hard, flip once the whites are firm and cook the second side 30 seconds to 2 minutes.
- Season and serve. Sprinkle with salt, pepper, and herbs if using, and serve immediately.
Equipment
- Blackstone griddle (or flat-top griddle)
- Thin, wide griddle spatula
- Dome lid (optional, for sunny side up)
- Silicone egg rings (optional, for round eggs)
Notes
- Keep the heat at medium-low (300–325°F) — higher heat makes the whites rubbery and burns the edges.
- Butter adds flavor; avocado oil and bacon grease are great alternatives with a higher smoke point.
- Best enjoyed fresh. Store leftovers airtight in the fridge up to 2–3 days and reheat gently.
Nutrition
Serving: 1ServingCalories: 194kcalCarbohydrates: 1gProtein: 13gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 387mgSodium: 478mgPotassium: 141mgFiber: 0.03gSugar: 0.4gVitamin A: 716IUCalcium: 58mgIron: 2mg