Fried Eggs

Note: Salt eggs AFTER cooking. Adding salt before cooking can make them tough and rubbery.

1 Tbsp. butter
2 large eggs

Add the butter to a 7 to 8-inch omelet pan or skillet over medium-high heat. Let the butter slowly melt and gently foam; don't let it sizzle. If the butter doesn't foam the pan is too cool -- if the butter browns the pan is too hot. Break eggs into pan. Immediately reduce heat to low. Cook slowly until whites are completely set and yolks begin to thicken but are not hard, covering with lid, and spooning butter over eggs to baste.

Over-easy: Turn the eggs briefly at the end of cooking to brown both sides.

Sunny-side Up: Cover the skillet with a lid and steam the eggs, over low heat, until whites are set. Do not baste with the butter.