I'm as big a fan of super slow cooked eggs as any Food52er, but spending 10 minutes slow-scrambling eggs isn't always feasible on a weekday morning. So during the week, my sweetie Joh often makes these fastandjustasawesomeasslowcooked eggs. The final product should be soft to runny, not completely cooked, and served pipping hot out of the pan. He picked the technique up in a seedy hotel in Kerman, Iran, so you know it's legit. —EmFraiche
Maldon salt (or any course salt)
In This Recipe
Melt butter in a skillet over high heat.
Once the butter is melted and bubbly but before it has browned, crack the eggs into the hot skillet. Salt the eggs and let them cook undisturbed for approximately 20 seconds or until the underside of the eggs are slightly cooked.
Give the eggs a little tumble with a spatula but don't over stir. Two or three scrapes across the pan is enough. Try not to break the yolk at this point. Let cook another 20 seconds.
Break yolks with your spatula and give the eggs another tumble (two or three scrapes across the pan). Cook for another 10 seconds and serve immediately on buttered toast.