The Slow Egg: How to Use Loads of Butter and Lose Ten Pounds

Slowly Fried Egg


1 egg
3/4 tablespoon of butter
salt and pepper

Place a small non-stick pan over the lowest possible heat. You should see blue, and that’s about it.

Melt the buttter in the pan making sure it doesn’t foam.

Once all the butter has melted, crack an egg into a small bowl or dish. Then slide it into the pan and cover. If you’re feeling valiant, you could just crack the egg into the pan. But you’re spending a decent amount of time on this, and if your yolk is cracked it will all be in vain.

To get the perfect shape, tilt the handle of the pan back towards you so the egg sits about halfway between the bottom of the pan and sloped edge. Hold it for about a minute until the white slowly sets. Then simply set it back down, and walk away.

How quickly the thing cooks is entirely dependent on how low you got, but mine is never done in less than 5 minutes. What you’re looking for is that most of the liquid on top of the whites has gelled. I usually wait too long, and wait until the eggs start to move up and down. I’d rather have mine a tad overcooked than runny.

When done, slide onto a plate, crack pepper, pinch salt, and attack that yolk.