Heat a pan on medium-low heat. Low heat (2-4 setting) is actually best for slower, more tender eggs, but medium-low works well for a quicker method.
Melt a pad of butter in the pan.
Whisk eggs with salt and let them stand for 1-2 minutes – this creates super soft eggs.
For lighter eggs, whisk vigorously for 30 seconds to 1 minute.
Pour the butter and eggs into the pan and cook for about 4 minutes before adding toppings.
Add your desired toppings and serve immediately.
Expert Tips
Salt the eggs early! Use about a pinch of salt per egg, similar to salt on the rim of a cocktail glass.
You’ll figure out your perfect salt level through trial and error – sometimes you might oversalt, sometimes undersalt. The right amount is very personal.
Letting the salted eggs stand briefly before cooking makes a noticeable difference in texture.
For extra creamy eggs, add a splash of milk.
Toppings like onions and bell peppers taste best when pre-cooked, while tomatoes are best fresh.
