Ingredients & Tools
- Fresh eggs
- 1 tsp butter, bacon grease, or oil
- 1–2 tbsp water
- Non-stick skillet with a tight-fitting lid
Instructions
- Heat the Pan: Place your skillet over medium-low heat and melt the butter or fat.
- Add the Eggs: Gently crack the eggs into the pan. Let them cook undisturbed for about 1 minute until the outer edges of the whites start to turn opaque.
- Add Water & Steam: Pour the water directly into the empty spaces of the pan (not directly on the eggs) and immediately cover the skillet with the lid to trap the steam.
- Timer: Cook covered for 2 to 2.5 minutes. Watch closely through a glass lid if you have one; you want the whites to completely set over the yolk into a smooth, pinkish-white dome while keeping the yolk soft.
- Slide and Serve: Gently slide them out of the pan using a flexible spatula.
Method 2: The Microwave Ramekin Method
If you want that perfectly round, uniform cup shape seen at the top of a small ramekin or microwave-safe small bowl does the trick in under a minute.
Ingredients & Tools
- 1 fresh egg
- \frac{1}{3} cup water
- Small microwave-safe bowl or ramekin
- Small saucer (to use as a lid)
Instructions
- Prep the Bowl: Pour the water into the bottom of the ramekin.
- Add the Egg: Gently crack the egg directly into the water. Ensure the egg is completely submerged.
- Cover: Place the saucer over the top of the ramekin to trap the steam.
- Microwave: Cook on high power for 45 to 60 seconds. (Note: Microwave wattages vary. Start at 45 seconds; if the white is still clear, run it in 5-second increments).
- Drain: Use a slotted spoon to gently lift the egg out of the water, letting it drain before serving.