1 tablespoon (14 grams) unsalted butter
2 large eggs, cold
1 heavy pinch kosher salt
To measure the butter, I typically put the paper square right on a scale and weigh the butter, then use that paper to transport the butter to the pan. Also, use the freshest eggs you can find because they have a higher percentage of thick white albumen. Last thing: If your oven is a range rather than a wall oven, do not stash the pan lid on the cooktop while the pan is heating or it might get hot itself and that could overcook the eggs. (No, I'm not kidding. We're going for perfection here.)
Mike A.
Perfect sunny side up eggs! The yolks were creamy and the whites were perfectly set
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