Directions
Crack the eggs: Crack 2 large eggs right into a custard cup.
TIP: Never crack eggs straight into a pan-always crack them right into a cup or ramekin. It's the only method to make certain they prepare evenly, and you may pour them in to the pan exactly where you would like them.
Heat the pan: Place an 8-inch nonstick skillet over low heat and add 1 tablespoon unsalted butter (don't dare skimp). Brush the butter round the pan.
Add some eggs: Once the butter stops foaming, pour the eggs in to the pan, then rapidly lift the handle sufficient for that eggs to pool slightly around the far side. This can avoid the thin albumin from drained all around the pan.
Switch the eggs: After ten to fifteen seconds, easily lower the handle. Wait another ten seconds, then gently jiggle the pan simply to make certain that there is nothing sticking. Season with 1 pinch of kosher salt and 1 grind of pepper and prepare, still over low heat, for 1 to 11/2 minutes.
Jiggle again and look at the whites for opaqueness when they are fully set although not hard, you're ready to switch. Here comes hard part: Switch the eggs by pushing the pan from you and also snapping the far edge upward. Because the eggs turn, attempt to bring the pan as much as meet them.
Return the pan towards the heat and gradually count to 10. Re-switch the eggs for their original side. (This time around it will not be so hard.) Slide onto a warmed plate and serve immediately with toast for wiping up all of the goodness.
TIP: Never switch the meals up and produce the pan lower. Attempt to satisfy the food using the pan as well as you are able to, thus stopping a tough-and potentially yolk-busting-landing.
Photograph by David Malosh
Recipe thanks to Alton Brown from Good Eats: The First Years. 2009 by Alton Brown for Food Network Magazine
