Ingredients:

  • 2 large eggs
  • 1 tsp unsalted butter
  • 0.5 tsp neutral oil
  • 1 tsp water
  • 1 pinch flaky sea salt
  • 1 pinch freshly cracked black pepper

Instructions:

  1. Place an 8-inch non-stick skillet over medium-low heat. Add the oil and the butter. Wait for the butter to melt until the foam subsides and it starts to smell nutty.
  2. Crack 2 large eggs into separate small bowls. Gently slide the eggs into the pan. Keep them separate so they don't fuse into one giant egg monster. You should hear a soft, gentle sizzle.
  3. Cook for 30 seconds until the edges of the whites are opaque, carefully pour the teaspoon of water into a bare spot on the pan and immediately cover with a tight-fitting lid.
  4. Steam for 60 to 90 seconds until the whites over the yolk are no longer clear. Check until the whites over the yolk are no longer clear.The eggs should slide freely.
  5. Remove the lid and slide the eggs onto a plate using a thin silicone spatula. Season with sea salt and cracked black pepper.