Ingredients:

  • 2 large eggs
  • 1 tbsp unsalted butter
  • 1 pinch kosher salt
  • 1 pinch black pepper

Instructions:

  1. Place an 8-inch non-stick skillet over medium-low heat. Add the unsalted butter and let it melt until it begins to foam slightly but does not brown.
  2. Crack each egg into a small ramekin first to ensure the yolk remains intact, then gently slide the eggs from the ramekin into the butter.
  3. Immediately season the eggs with kosher salt and black pepper.
  4. Once the edges of the whites begin to turn opaque, cover the pan with a tight-fitting lid. Cook for 1–2 minutes until the whites are completely set but the yolk still jiggles.
  5. Remove from pan 30 seconds before they appear fully done to allow carry-over heat to finish the whites without overcooking the yolk.