Kosher salt and freshly ground black pepper
1 teaspoon vegetable oil
Preheat the pan over medium-high heat for about 90 seconds. Add in oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then turn off heat.
Once smoke clears, gently crack the eggs into the pan and let sit for about 10-30 seconds or until the edges of the egg whites start to harden and turn white. Turn the heat back on and cook on low heat for about 3-4 minutes.
Once you start to see bubbles forming in the center of the yolk, sprinkle salt and black pepper to finish. For a crispy fried egg, adjust to a slightly higher low heat.
Let the smoke clear first and add the eggs in the pan while the heat is turned off. This will prevent the eggs from sticking and will always end up with perfect fried eggs.
For a fully cooked yolk, cover with lid and cook for an additional 2 minutes.
To remove egg residue, add enough water to cover the burnt area and bring to a boil to loosen.
A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.