Over Easy Eggs: Pan-Seared in 4 Minutes

Instructions:

1. Place your skillet over medium low heat. Add the 14 grams of unsalted butter and let it melt until it begins to sizzle and foam. Wait for the bubbling to slow down - this indicates the water has evaporated.
2. Gently pour the 2 eggs into the center of the pan. Note: Keep them close together so the whites touch, making them easier to flip as one unit.
3. Sprinkle the fine sea salt and black pepper over the yolks and whites immediately. This allows the seasoning to bond with the proteins as they begin to coagulate.
4. Cook for 2 minutes until the whites are opaque and the edges are slightly curled. The yolk should still be wobbly and look completely raw at this stage.
5. Slide your flexible spatula under the yolks. Lift gently and turn the eggs over in one fluid motion. Note: Do not drop them; lower them into the butter to avoid splashing.
6. Cook on the second side for exactly 30 seconds. until a thin white film covers the yolk. This seals the yolk inside while keeping it liquid.
7. Tilt the pan and use your spatula to guide the eggs onto a warm plate. until they slide effortlessly. Serve immediately while the thermal energy is still moving toward the center.