Ingredients:

  • 2 large eggs
  • 1 tablespoon (14g) unsalted butter (or olive oil)
  • Salt and freshly ground black pepper to taste
  • Optional: 1 teaspoon water (for steaming)

Instructions:

  1. Melt butter (or heat oil) in a non-stick skillet over medium-low heat. The pan should be lightly coated, but not swimming in fat.
  2. Gently crack the eggs, one at a time, directly into the skillet. Be careful not to break the yolks.
  3. Cook the eggs slowly, allowing the whites to set. Watch for the whites to turn opaque and start to firm up around the edges.
  4. If the whites are taking too long to cook, add a teaspoon of water to the pan away from the eggs and immediately cover with a lid. This creates steam, which helps cook the whites evenly. Remove lid once the whites are fully cooked.
  5. Once the whites are fully set but the yolk is still runny, season with salt and pepper. Gently remove the eggs from the pan with a spatula and serve immediately.