Ingredients:

  • 1 large egg
  • 1 tbsp unsalted butter
  • 1 pinch salt
  • 1 pinch black pepper

Instructions:

  1. Crack the egg into a small ramekin to ensure the yolk remains intact and to remove any shell fragments.
  2. Place an 8-inch non-stick skillet over medium-low heat and add the 1 tbsp unsalted butter.
  3. Heat until the butter melts and begins to foam slightly, ensuring it does not turn brown.
  4. Slowly pour the egg from the ramekin into the center of the pan.
  5. Season the egg immediately with 1 pinch salt and 1 pinch black pepper.
  6. Cover the pan with a lid for 60 to 90 seconds to trap steam and cook the top layer of the whites.
  7. Cook until the whites are opaque and fully set, but the yolk still wobbles when the pan is gently shaken.
  8. Slide a thin silicone spatula underneath the egg and carefully transfer it to a plate.