Use enough butter or other fat to generously coat the bottom of the panΓÇöthough a nonstick skillet makes it easier to slide the cooked eggs onto a plate. Covering the eggs while they cook ensures a fully cooked egg without sacrificing the pleasure of a tender white and runny yolk.
Melt in a large skillet over medium-low heat:
1 to 2 tablespoons butter, bacon fat, or olive oil
When hot, break into the skillet:
4 eggs
Season with:
Scant 1/8 teaspoon salt
Pinch of Ground black pepper, or to taste
Cover and cook until the whites are completely set and the yolks are just barely beginning to thicken around the edges, 4 to 6 minutes. Serve immediately on warmed plates with buttered toast or English muffins.
