Uova all’occhio di bue con tuorlo morbido ma non liquido

Ingredienti

• 1 Tablespoon unsalted butter (or other cooking oil or bacon grease)
• 2 eggs
• kosher salt
• black pepper

Preparazione

1. 1

   Heat a non-stick skillet or frying pan over medium-low heat. Add the butter allow it to melt and coat the surface.

2. 2

   Crack: When the butter begins to foam, crack the eggs into the pan. Or crack the eggs into a small bowl and gently tip into your pan. Sprinkle with salt and pepper.

3. 3

   Cook for 2 minutes or until the egg whites start to set and become opaque but the yolk is still runny.

4. 4

   Flip: Once the whites are set and the edges begin to crisp, carefully flip each egg using a spatula. Cook for 1 to 2 additional minutes until the egg yolks are firm to the touch but not broken.