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Ingredients
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Main
For cooking
Optional garnish
Method
Preparation
- 1
Bring ingredients together
Take 1 large egg from the refrigerator and let it sit at room temperature for 5 minutes while you assemble cooking tools (small nonstick skillet, spatula or fork, small bowl). This helps even cooking.
Cooking
- 2
Preheat pan
Place a small nonstick skillet over low to medium-low heat. Add 1 tsp unsalted butter and let it melt, swirling to coat the bottom of the pan. Heat should be warm but not sizzling (butter should foam gently).
- 3
Beat the egg (optional for scrambled)
Crack the egg into a small bowl. For a fried egg, leave the yolk intact and skip to next step. For a soft-scrambled texture, whisk the egg lightly with a fork for 5–10 seconds until the white and yolk are combined and slightly frothy.
- 4
Cook
For fried: Gently slide the whole egg into the melted butter. Cook over low heat for about 2–3 minutes until the white is set but the yolk is still runny; cover the pan for 30–45 seconds if you prefer the top of the white set. For soft-scrambled: Pour the beaten egg into the pan and let sit undisturbed for 10–15 seconds, then stir gently with a spatula, scraping the bottom into soft curds; cook until just set, about 45–60 seconds total.
- 5
- 6
Finish and garnish
Slide the cooked egg onto a plate. If using, sprinkle 1 tsp chopped fresh chives and/or 1 tsp grated Parmesan over the top. Serve hot.
