Sunnyside-up Eggs

1. Crack the egg into a fine-mesh sieve set over a small bowl and allow the loose, watery portion of the white (thin albumen) to drain away while the thicker white and yolk remain in the sieve.
2. Transfer the egg to a small bowl or ramekin for easy pouring.
3. Heat a skillet over medium-low to medium heat.
4. Add enough butter or oil to lightly coat the surface. When the butter foams gently or the oil shimmers, the pan is ready.
5. Slide the egg carefully into the pan and cook until the white turns fully opaque, the edges just begin to set, and the yolk remains bright and liquid.

If the top white needs help setting, cover the pan briefly to trap steam.

Season with salt and pepper to taste.