Ted Cavanaugh
A big soup spoon is the way to go for oil basting.
Recipe information
Yield
2 Servings
Ingredients
3 tablespoons olive or vegetable oil
2 large eggs
Kosher salt, freshly ground pepper
Preparation
Heat oil in a medium nonstick skillet (a 10" skillet is perfect for 2 eggs) over medium-high. When oil is shimmering, carefully add eggs one at a time, shaking pan gently after each addition. Cook eggs, shaking pan occasionally to keep them from sticking to each other (a rubber spatula can help nudge them apart if needed), until edges are golden brown, about 2 minutes. Carefully tilt skillet toward you so that oil pools at front edge of pan. Spoon hot oil over egg whites, especially anywhere they are still translucent, while avoiding yolks, until whites are set, about 1 minute more. Transfer to a paper towel–lined plate to blot oil; season with salt and pepper.
Nutrition Per Serving
Calories (kcal) 250
Fat (g) 25
Saturated Fat (g) 4.5
Cholesterol (mg) 185
Carbohydrates (g) 0
Dietary Fiber (g) 0
Total Sugars (g) 0
Protein (g) 6
Sodium (mg) 70
