Heated frying pan, a pat of butter, crack an egg and toss it whole into the pan, stir the white into the yolk at the same time till both white and yolk are just cooked, remove from pan and serve anyway you like it. Done. Result is a dish of white and yellow, all soft and creamy. Salt and other spices not necessary.
If you don't use salt in the beginning, your eggs will not dry out as easily when you cook them longer. The key is to salt them after cooking, not before. Also, use oil or unsalted butter.
Heated frying pan, a pat of butter, crack an egg and toss it whole into the pan, stir the white into the yolk at the same time till both white and yolk are just cooked, remove from pan and serve anyway you like it. Done. Result is a dish of white and yellow, all soft and creamy. Salt and other spices not necessary.
If you don't use salt in the beginning, your eggs will not dry out as easily when you cook them longer. The key is to salt them after cooking, not before. Also, use oil or unsalted butter.
it doesn’t really matter much when you salt them.
@@wes788411 There's been experiments done to show it does matter when, but okay... By all means, you don't need to listen to science.
I've been doing this for years
Thank u 🙂