Ingredients:

  • 2 large eggs
  • 1/2 tbsp unsalted butter
  • 1/2 tsp neutral oil
  • 1 pinch kosher salt
  • 1 pinch freshly cracked black pepper

Instructions:

  1. Warm the pan. Place your skillet over medium low heat for 2 minutes.
  2. Add the fats. Drop in the 1/2 tbsp butter and 1/2 tsp oil, swirling until the butter foam subsides. Listen for the sizzle to soften.
  3. Crack the eggs. Gently slide the 2 large eggs from your small bowl into the center of the pan.
  4. Season immediately. Sprinkle the pinch of salt and pepper over the yolks while they are still wet.
  5. Cook the base. Let the eggs sit undisturbed for about 2 minutes until the whites are mostly opaque.
  6. Perform the flip. Slide your thin spatula under the yolk, support the egg, and turn it over with a gentle roll of the wrist.
  7. Flash cook. Let the second side cook for only 30 seconds. Wait for the white to fully set.
  8. Slide to serve. Tilt the pan and let the eggs glide onto a warm plate. Watch for the yolk wobble.