Incredibly edible eggs
PERFECTLY EGGS — A large skillet — 2 small bowls — 2 teaspoons vegetable oil — 4 large eggs — Salt and pepper — 2 teaspoons butter, cut into 4 pieces and chilled
Place the oil in a large skillet and set it over low heat for 5 minutes. While the pan is heating, crack two eggs into each of the small bowls. Season them with salt and pepper.
Increase the heat to medium-high and heat the oil until it looks shimmery. Add the butter to the skillet and quickly swirl it to coat the pan. Working quickly, pour one bowl of eggs onto one side of the pan, and the second bowl of eggs onto the other side . Quickly cover and cook for exactly 1 minute. Exactly one. Leaving the lid on, remove the skillet from the burner and let it stand covered for 15 to 45 seconds to achieve runny yolks with just barely opaque whites, 45 to 60 seconds for softly set yolks and about 2 minutes for medium-set yolks. Seriously, watch the clock or set a timer. Slide the fried eggs onto plates and serve. Enjoy.
PERFECTLY POACHED EGGS
A poached egg should be a neat-looking pouch of tender egg, evenly cooked all the way through with a yolk that is barely runny.
Get a 12-inch skillet and pour enough water to come 1 inch up the side. Add 1 teaspoon of kosher salt and 3 teaspoons of white vinegar, then bring it to a simmer over medium heat. Meanwhile, crack four cold, large eggs into individual custard cups or small bowls. Carefully pour the eggs into the boiling water. Turn off the heat, cover the pan and set your timer for 5 minutes. Don’t peek, touch, move or cheat in any way.
After exactly five minutes, remove the eggs with a slotted spoon and serve immediately. Yum. FRIED