(release 2-fr) Preparation

Step-by-Step Preparation

1. Preheat the pan:

   Place the pan on low to medium heat. Add oil or butter and allow it to melt and spread evenly. The fat should be warm but not smoking.

2. Crack the egg:

   Break the egg into a small bowl to check for shell fragments and freshness.

3. Slide the egg into the pan:

   Gently pour the egg into the center of the pan. Avoid dropping it from a height to keep the yolk intact.

4. Cook gently:

   Let the egg cook undisturbed on low heat. The whites will begin to set from the edges inward. If desired, add a few drops of water to the edge of the pan and cover with a lid for 30–45 seconds to help the top white cook through.

5. Season:

   Sprinkle salt, pepper, or other seasonings near the end of cooking, just before removing the egg.

6. Serve:

   Once the whites are fully set but the yolk remains bright and runny, use a spatula to lift the egg gently onto a plate. Serve immediately for the best texture.