How to Perfectly Cook a Sunny-Side-Up Egg

 The goal is a fully set white with no crispy brown edges and a runny, glossy yolk.

You will need:

• 1 fresh egg (freshness is key for a compact white)

• 1 teaspoon butter or oil

• A small non-stick pan with a tight-fitting lid

• A spatula

Steps:

1. Low & Slow: Place the pan over low heat. Add the butter and let it melt slowly without sizzling. You don't want it to brown.

2. Gentle Crack: Crack the egg into a small bowl or ramekin. This ensures no shell gets in and helps you slide the egg in gently, keeping the yolk centered.

3. The Slide: Gently pour the egg from the bowl into the center of the pan. It should not sizzle aggressively. If it does, your pan is too hot—lift it off the heat for a moment.

4. The Steam Baste (The Secret): Once the white begins to set from the bottom (turning opaque), add a teaspoon of water to an empty spot in the pan, not directly on the egg or butter. Immediately cover with the tight-fitting lid.

5. Visual Check: Let it steam for 45-60 seconds. Lift the lid and check. The white over the yolk should be perfectly set with a thin, translucent white film. The yolk will look slightly matte but is still liquid inside.

6. Serve: Slide the spatula gently under the egg. The yolk should jiggle like jelly. Season with salt and pepper just before serving.