A little bit of steam from just a tablespoon of water ensures that you'll never have an under- or overcooked egg white again.
• 1/2 teaspoon unsalted butter
• 1 large egg
• Salt and freshly ground black pepper
1. Heat a small cast-iron or nonstick skillet over medium-high heat. Add butter and swirl to coat skillet. Immediately crack egg into skillet. Add 1 teaspoon water, reduce heat to medium low, cover, and cook for 1 minute. Remove egg from pan immediately. Season to taste with salt and pepper; serve.
"Mad Hungry," January 2011; from the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books)
Quick Breakfast for Dinner Recipes
Easy Egg Dinners
Martha's 50 Top Kitchen Tips
Kitchen Shortcuts and Time-Savers
Our Favorite Kitchen Styles