Breakfast doesn't have to take much preparation.
Even one egg can make a great meal.
It's just that the kind of egg I like happens to be the hardest to fry.
It has to be fried on both sides.
The whites need to be cooked.
The edges should have a little golden-brown crispness.
But the yolk still needs to be runny.
You can't rush the first side.
First, let the whites set slowly and let the edges develop a little color.
Wait until the bottom can lift cleanly from the pan before flipping it.
The second side can't stay in the pan too long.
Flip it, give it just a moment,
and if the yolk is still soft, take it off the heat.
You have to get the timing just right.
A little early, and the whites won't be cooked.
A little late, and the yolk will be completely set.
【Ingredients】
- 1 egg - 1 teaspoon cooking oil - A pinch of salt - A little black pepper, optional
【Instructions】
1. Preheat a skillet over medium-low heat for about 30 seconds, then add 1 teaspoon of cooking oil. 2. Crack the egg into the skillet and fry the first side over medium-low heat. 3. When most of the whites have set, the edges start to turn golden brown, and the bottom can be lifted cleanly with a spatula, get ready to flip it. 4. Slide the spatula gently under the egg and flip it quickly. 5. Fry the second side for only about 15–20 seconds—long enough to cook the whites through, but not long enough for the center of the yolk to set completely. 6. Sprinkle with a little salt and black pepper. 7. Gently lift the egg from the edge of the skillet and transfer it to a plate immediately.
Cut it open.
The whites are cooked.
The yolk slowly runs out.
Pair it with a slice of toast.
A hot drink.
One egg.
That's a perfectly good breakfast.