Egg with Salt and Pepper

Introduction

You cook this egg with a small amount of fat, then add about 1 tablespoon of water and cover the pan so steam finishes the top in 2–3 minutes. The result is a tender white and a yolk you can leave runny or set a little longer, which makes this useful for a quick breakfast or a single-serving meal add-on.

Recipe Details

• Prep Time: 2 minutes
• Cook Time: 5 minutes
• Total Time: 7 minutes
• Servings: 1

Ingredients

• 1 egg
• Salt (optional)
• Pepper (optional)

Instructions

1. Heat a non-stick pan over medium heat. Add a small amount of non-stick spray, butter, or oil of your choice.
2. Crack the egg into the pan, and add any desired seasoning (such as salt and pepper).
3. Allow the egg to cook only briefly before adding approximately 1 tablespoon of water. Immediately cover the pan with a lid, and allow the egg to cook for 2-3 minutes, depending on how well done you desire the egg.
4. Remove from heat and serve immediately.

Variations

• Use butter instead of oil or non-stick spray in the first step for a richer flavor and slightly more browning at the edges.
• Skip the pepper and use only salt if you want a milder finish without the sharp bite of black pepper.
• Leave out both Salt (optional) and Pepper (optional) if you plan to serve the egg over something already well seasoned.
• Extend the covered cooking time past 3 minutes if you want the yolk fully set and the overall texture firmer.
• Cook the egg in a slightly larger amount of oil of your choice if you want crispier edges instead of a softer steamed finish.

Tips for Success

• Keep the pan at medium heat so the bottom of the egg does not toughen before the steam sets the top.
• After you crack the egg into the pan, wait only until the white starts turning opaque before adding the water.
• Cover the pan immediately after adding the water so the steam stays trapped and cooks the surface evenly.
• Use a lid that fits well; gaps let steam escape and slow down the 2–3 minute covered cook.
• Serve immediately after removing from heat, since the egg keeps cooking from residual heat.

Storage and Reheating

This is best eaten right after cooking. If you need to hold it, store it in a small airtight container in the fridge for up to 1 day.

FAQ

Why do you add water and cover the pan?

The water creates steam, which cooks the top of the egg without flipping it. That helps the white set gently while keeping the yolk softer.

How do you keep the yolk runny?

Stay close to the 2-minute end of the covered cooking time and remove the egg as soon as the white is fully opaque. If you wait until the yolk loses its glossy look, it will be more set.

Can you use butter instead of oil or non-stick spray?

Yes. Butter adds more flavor, but it browns faster, so keep the heat at medium.

Can you make it without salt and pepper?

Yes. Both are optional, so you can leave them out if you are pairing the egg with something already seasoned.