Ingredients:

  • 2 large eggs
  • 1 tsp avocado oil
  • 1 pinch fine sea salt
  • 1 pinch freshly cracked black pepper

Instructions:

  1. Heat the pan. Place your skillet over medium low heat for about 2 minutes. Note: A preheated pan prevents sticking and ensures even cooking.
  2. Add the oil. Pour in 1 tsp avocado oil and swirl to coat the bottom until the oil shimmers slightly.
  3. The low altitude crack. Gently slide the 2 large eggs into the pan from a small bowl. Note: Keeping the eggs close to the pan surface prevents the yolk from dropping and breaking.
  4. Initial set. Cook for about 2 minutes until the whites are opaque and the edges look matte.
  5. Seasoning phase. Sprinkle your pinch of sea salt and black pepper directly over the whites.
  6. The slide test. Gently shake the pan; the eggs should slide freely without sticking to the bottom.
  7. The precision flip. Slide your thin spatula under the yolk and quickly but gently flip the eggs over until you hear a soft, muffled sizzle.
  8. The finish. Cook on the second side for exactly 30 seconds. Note: This brief time sets the thin layer of white over the yolk without cooking the center.
  9. Plating. Immediately slide the eggs onto a warm plate to stop the cooking process.