First, we need to talk about your pan. Please, for the love of breakfast, don’t use an old, scratched-up non-stick pan that’s seen better days. Use a good non-stick skillet or a well-seasoned cast iron pan. The egg is a delicate soul; it needs a smooth dance floor.
Next up: butter. Not oil. Butter. I know oil is trendy, but butter brings the flavor and the browning. A pat of butter, about a tablespoon, should do the trick. Drop it in the pan over medium-low heat. Not high. We are not trying to launch the egg into orbit.
Let that butter melt slowly. Watch it foam and sizzle gently. If it’s browning aggressively, you’re too hot—pull the pan off the heat for a second. We want a lazy, happy bubble, not a frantic volcano.
