"Perfect" Fried Eggs
2 teaspoons vegetable oil
4 large eggs
Salt and pepper
2 teaspoons unsalted butter, cut into 4 pieces and chilled
When checking the eggs for doneness, lift the lid just a crack to prevent loss of steam should they need further cooking.
When cooked, the thin layer of white surrounding the yolk will turn opaque, but the yolk should remain runny.
To cook two eggs, use an 8- or 9-inch nonstick skillet and halve the amounts of oil and butter.
You can use this method with extra-large or jumbo eggs without altering the timing.
1. Heat oil in 12- or 14-inch nonstick skillet over low heat for 5 minutes.
Meanwhile, crack 2 eggs into small bowl and season with salt and pepper.
Repeat with remaining 2 eggs and second small bowl.
2. Increase heat to medium-high and heat until oil is shimmering.
Add butter to skillet and quickly swirl to coat pan.
Working quickly, pour 1 bowl of eggs in 1 side of pan and second bowl of eggs in other side.
Cover and cook for 1 minute.
Remove skillet from burner and let stand, covered, 15 to 45 seconds for runny yolks (white around edge of yolk will be barely opaque), 45 to 60 seconds for soft but set yolks, and about 2 minutes for medium-set yolks.
Slide eggs onto plates and serve.