To make fried eggs on a griddle, preheat a Yoder Smokers YS640s Pellet Grill to 350ºF, with the diffuser door removed and a cast iron griddle over the firebox. Add 1 tablespoon of Texas Olive Ranch Garlic Extra Virgin Olive Oil and 1 tablespoon of unsalted butter to the griddle, letting the butter melt. Crack two eggs into a bowl without breaking the yolks, then carefully pour them onto the griddle. Cook until the whites are mostly set, then flip with a spatula to finish. Remove the eggs while the yolks remain runny for optimal texture. Season with Jacobsen Salt Co. Black Pepper Salt and serve.
What You'll Love
- Cracking the eggs into a bowl first is the technique that makes this work. It gives you a chance to catch shell fragments, verify the yolks are intact, and pour both eggs onto the griddle simultaneously so they cook at the same rate — no racing one egg that's already sputtering while you crack the second.
- Butter and garlic olive oil together coat the griddle with flavor before the eggs touch it. The butter gives color and richness; the Texas Olive Ranch Garlic Oil infuses the whites from the first contact. Neutral oil alone produces a flatter-tasting fried egg.
- 350°F on the griddle over the firebox is a medium-high cook — not screaming hot. Hot enough to set the whites fast and develop a lacy, crispy edge; gentle enough that the yolk doesn't cook from underneath before you flip.
- Flip once, briefly, and get out. The direction to flip only when the whites are mostly set — then remove before the yolk sets — is the whole technique. The residual heat from the whites finishes the cook after you plate. Every extra second on heat past that point moves you toward a hard yolk.
Fried Eggs on the Griddle
Tom Jackson
Rated 5.0 stars by 1 users
Category
Breakfast
Cuisine
American
Servings
1
Prep Time
2 minutes
Cook Time
10 minutes
Calories
351
Part of what makes eggs so great is that there are so many ways to cook one and all of them taste great. We couldn't possibly go into all of them, so here's Chef Tom's favorite way to cook an egg. Fried in butter and Texas Olive Ranch Garlic Oil and served over toast with a little Heat Mavericks Anti Gravity Hot Sauce. Some recipes are all about the simple pleasures.
Ingredients
-
2 eggs
-
1 tbsp Texas Olive Ranch Garlic Extra Virgin Olive Oil
-
1 tbsp unsalted butter
-
Jacobsen Salt Co. Black Pepper Salt
Directions
Preheat the Yoder Smokers YS640s Pellet Grill to 350ºF with the diffuser door removed and them Yoder Smokers Cast Iron Griddle installed over the fire box.
Add the Texas Olive Ranch Garlic Extra Virgin Olive Oil and butter to the griddle. Let the butter melt.
Crack the eggs into a bowl, being careful not to break the yolks.
Pour the eggs onto the griddle over the butter and oil.
Let cook until the whites are mostly cooked, then flip with a spatula to finish setting the whites.
Remove the eggs before the yolks set, for a runny consistency.
Recipe Note
Recipe FAQ
Why crack the eggs into a bowl before putting them on the griddle?
Two reasons: shell control and yolk integrity. Cracking directly onto a hot griddle gives you no recovery option if a shell fragment falls in or a yolk breaks on the edge. Cracking into a bowl first lets you fish out any shell fragments cleanly, confirm both yolks are intact, and pour both eggs onto the griddle in one controlled motion so they land side by side and cook at the same rate. It adds ten seconds to the process and makes a meaningful difference in the outcome.
Why use both butter and garlic olive oil instead of just one?
Butter alone at 350°F browns quickly and can develop a slightly bitter edge if the griddle runs hot. Texas Olive Ranch Garlic Infused Olive Oil has a higher smoke point and stabilizes the butter, keeping it in the golden-brown zone rather than crossing into burned. The olive oil also carries garlic flavor directly into the egg whites from the first contact — butter alone doesn't provide that. The combination gives you the color and richness of browned butter with the smoke stability and flavor dimension of the garlic oil.
How do I know when to flip — what does "mostly set" actually mean?
The whites should be completely opaque from the edges inward, with only a small translucent patch around the yolk remaining. At that point, the structural integrity of the white is firm enough to flip cleanly without the yolk breaking from the spatula pressure. Flipping too early — when the white is still loose and jelly-like around the yolk — risks the yolk puncturing during the flip. Wait for full opacity in the outer two-thirds of the white before sliding the spatula under.
What hot sauce goes well with this?
The recipe card calls out Heat Mavericks Anti Gravity Hot Sauce specifically — it's a balanced, medium-heat sauce with enough vinegar character to cut through the butter and oil without overwhelming the egg. Any vinegar-forward hot sauce in the Louisiana style works well here. Avoid very thick, sweet, or heavily smoked hot sauces on a delicate fried egg — they compete rather than complement.
Can I make this indoors?
Indoor cooking rating: 5 out of 5 — Perfect for indoor or outdoor cooking. A cast iron skillet or griddle pan on a medium-high stovetop burner replicates this completely. The butter-and-oil combination, the cracking-into-a-bowl technique, the flip timing — all identical indoors. This is as naturally an indoor recipe as any in the catalog.
Recipe Highlights
Preheat the Griddle Before the Fat Goes In: Direction step 1 calls for preheating the YS640s to 350°F with the cast iron griddle over the firebox before anything else happens. A cold griddle with butter and oil added and then brought to temperature produces uneven heating — the fat pools and separates before the surface is uniformly hot. A properly preheated griddle melts the butter and oil immediately to a consistent temperature across the whole surface, which is what produces the even lacy edge on the whites.
Let the Butter Fully Melt Before the Eggs Go In: Direction step 2 says "let the butter melt" — that means wait until the butter is fully liquid and beginning to foam before pouring the eggs in. Butter that's still partially solid when the eggs hit it produces cold spots on the griddle surface where the whites cook more slowly and can stick. Foaming butter is at the right temperature: hot enough to set the whites on contact, not so hot it's browning aggressively.
Use a Thin, Wide Spatula for the Flip: A thin-edged spatula slides under the egg without compressing or tearing the white. A thick or rigid spatula requires pressure to get under the egg, which deforms the white and risks puncturing the yolk. The flip needs to be confident and fast — hesitating mid-flip with a heavy spatula is how yolks break. Get fully under the egg, flip decisively, and set it down immediately.
Remove Before the Yolk Sets: Direction step 6 is the most important: remove the eggs before the yolks set. After flipping, the yolk is now closest to the heat. The window between "whites just set" and "yolk beginning to firm" is about 30–45 seconds at 350°F. Watch the yolk surface — when it starts to lose its liquid jiggle and develop a slight film, it's at the edge of setting. Pull immediately. The carry-over heat from the hot whites continues to gently warm the yolk after plating.
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Nutrition
Nutrition
- Nutrition Serving Size
- 1 serving
- per serving
- Calories
- 351
- Carbs
- 1 grams
- Protein
- 11 grams
- 22%
- Fat
- 34 grams
- 52%
- Saturated Fat
- 12 grams
- 75%
- Trans Fat
- 1 grams
- Cholesterol
- 358 milligrams
- 119%
- Sugar
- 0 grams
- Sodium
- 514 milligrams
- 22%
- Iron
- 2 milligrams
- 9%
- Potassium
- 125 milligrams
- 4%
