John Myers
Ingredients for 2 servings:
- 4 eggs (chicken eggs) or 8 quail eggs
- 2 pinches of salt
- 10 g butter
Instructions
Working time approx. 1 minute; Total time approx. 1 minute
Basic recipe
Crack the eggs one at a time and drop them onto a plate. This way, you can determine the freshness of the product by smelling and looking at their raw state. Heat a non-stick pan over medium heat, then melt half the butter. Sprinkle a pinch of salt in two places over the melted butter and drop two eggs into the pan, sitting on exactly the same pinch of salt. Cook at a moderate heat until the back of the egg doesn’t brown and the egg white doesn’t set, but the yolk remains runny and soft-as-wax. Repeat for the next two eggs, or use two pans. If you use quail eggs, a 28 cm pan will be sufficient for four eggs, but the cooking time will be slightly shorter. You could also cook the eggs with the lid on, assuming even lower heat, but then you have to be very careful that the yolk doesn’t set. This creates a film over the yolk. Because the salt is under the egg, you get a seasoned, yet natural product without any visual blemishes. How you serve fried eggs is up to you. Whether on toast, with bacon or ham, with spinach or fried potatoes—even with thin slices of truffle, countless variations are possible.
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