Bittman Basics - Fried Egg

I am notorious for burning my fried eggs. It got so bad that I stopped trying, but of course Mark Bittman saved the day again. It's so simple but I never thought to reduce the temperature while cooking them. Bittman's explicit directions can make anyone a pro.

1. Put butter or oil in a skillet on medium high. Once the butter has melted or the oil is hot swirl it around the pan to coat the bottom.

2. After about a minute, when the butter foam subsides or the oil shimmers, crack an egg into the skillet. As soon as the white loses its translucence turn to low and sprinkle the eggs with salt and pepper.

3. Cut the thickest part of the white (next to the yolk) so the uncooked white will run down to the surface of the pan. The eggs are done when the white is completely firm and opaque - even around the yolk, Serve on a toasted slice of bread.