Equipment
Non-stick skillet
or Well-seasoned cast iron skillet
Small Ramekins or Bowls*
or Crack directly into pan (riskier)
Heat-resistant Spatula
Spoon
* optional
Ingredients
1 serving
Main
- 2 large eggs, fresh
- 10 g unsalted butter
- 5 ml neutral oil
- 1 g flaky sea salt
- 1 g freshly ground black pepper
Nutrition (per serving)
261
Calories
13g
Protein
1g
Carbs
23g
Fat
0g
Fiber
0g
Sugar
531mg
Sodium
Method
01
Crack the eggs individually into small ramekins or bowls. Inspect for any shell fragments.
Look for: Yolks are intact
02
Heat the butter and oil in a non-stick skillet over medium-low heat until the butter foams and then subsides.
1mLook for: Butter is melted and foaming has stopped; not brown
03
Gently slide the eggs into the pan on opposite sides. Allow them to cook undisturbed until the whites begin to set and turn opaque.
2mLook for: Edges of whites are white/opaque, inner ring near yolk is still translucent
04
Tilt the pan slightly to pool the hot fat. Using a spoon, carefully baste the hot fat over the thick inner whites (the albumin ring) surrounding the yolk. Avoid spooning fat directly over the yolk if you want it to remain bright yellow.
1mLook for: Inner whites turn opaque white; yolk remains glossyFeel: Whites are firm to the touch
05
Once whites are fully set but yolks are still runny, transfer immediately to a warm plate. Season with flaky sea salt and freshly ground black pepper.
Look for: Whites completely opaque; yolk sits high and proudFeel: Yolk feels soft/liquid when gently prodded
Chef's Notes
- Freshness matters: As eggs age, the whites become thinner and spread more in the pan. Fresh eggs will have a tighter, taller white.
- If using older eggs, you can drain off the watery outer white in a mesh sieve for a few seconds before cooking for a neater shape.
- Warning: This recipe results in a runny yolk. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
