Heat control is crucial here. Too much heat, and the whites will toughen and brown at the edges. Not enough, and the yolks will cook partway through by the time the whites are set. Listen to the pan, and watch the whites for cues that your pan is properly heated. We use a little extra oil in this dish so there’s enough for basting. The hot oil baste lets you set the whites without covering the pan and clouding the yolks. Season after the eggs are done so the basting doesn’t wash off the salt and pepper.
Ingredients
1 tablespoon canola oil
2 large eggs
¼ teaspoon freshly ground black pepper
⅛ teaspoon kosher salt
Directions
Heat oil in an 8-inch nonstick skillet over medium-low. Gently crack eggs into pan. You shouldn’t hear a hiss, and the eggs should lie flat and still. If you hear sizzling or the whites flutter or bubble at all, turn down the heat. Cook 3 minutes or until the whites are mostly set, with some still-runny whites near the yolks. Tilt pan toward you so oil pools on the bottom edge; dip a spoon in the oil, and gently baste the uncooked patches of white until they’re set. Be careful not to baste the yolks, or they’ll cloud over like cataracts. Sprinkle with pepper and salt. Remove eggs from pan, leaving excess oil behind.
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