Ingredients:

  • 4 large eggs (about 240g)
  • 2 tablespoons unsalted butter (28g)
  • Salt, to taste
  • Freshly cracked black pepper, to taste
  • Optional: fresh herbs (e.g., chives or parsley) for garnish

Instructions:

  1. Heat the skillet over medium-low heat for 2 minutes.
  2. Add 2 tablespoons of butter to the skillet and let it melt until bubbly but not browned.
  3. Crack the eggs directly into the skillet or into a bowl first, then gently transfer them.
  4. Allow the eggs to cook undisturbed for about 2-3 minutes until the edges are set, and the whites are opaque.
  5. Carefully slide the spatula under the eggs and gently flip them over. Cook for an additional 30-60 seconds.
  6. The eggs are done when the whites are fully set, and the yolks are still runny. Adjust cooking time if a firmer yolk is preferred.
  7. Sprinkle with salt and pepper to taste, garnish with fresh herbs if desired, and serve immediately.