Fried Eggs

1. Crack the egg into a fine-mesh sieve set over a small bowl, allowing the loose, watery white (thin albumen) to drain for several seconds while the thicker portion remains with the yolk. This secret tip makes your egg look perfectly formed, without rough edges.
2. Heat a skillet over medium heat.
3. Add enough butter or oil to lightly coat the pan. When the fat shimmers or the butter foams, the pan is ready.
4. Slide the egg gently into the pan and cook until the white sets and turns opaque, edges lightly crisp and brown and the yolk remains soft.

Season with salt and pepper to taste.