Ingredients:

  • 2 large eggs
  • 0.5 tablespoon unsalted butter
  • 0.125 teaspoon fine sea salt
  • 0.125 teaspoon freshly cracked black pepper

Instructions:

  1. Place your small non stick skillet over medium low heat for about 2 minutes. Note: A preheated pan prevents the egg from sticking even on non stick surfaces.
  2. Add the 0.5 tablespoon of unsalted butter and swirl it around until the entire bottom is coated.
  3. Wait for the butter to melt and start foaming until the foam begins to subside. This is the sweet spot temperature.
  4. Crack your 2 large eggs into a small ramekin, being careful not to nick the yolk.
  5. Gently slide the eggs into the center of the pan. Note: Keeping them close together helps the whites merge into one cohesive shape.
  6. Immediately sprinkle the 0.125 teaspoon of sea salt and 0.125 teaspoon of black pepper over the top.
  7. Cook undisturbed for 2 to 3 minutes until the whites are completely white and opaque.
  8. Observe the area surrounding the yolk; if it is still clear or jiggly, continue cooking for another 30 seconds.
  9. Slide a thin spatula under the eggs to ensure they move freely.
  10. Gently tilt the pan and slide the eggs onto a warm plate until they glisten under the light.