other one hard, like myself. i usually scramble one yolk into the pan, mixing it with the still-raw white for a nice color and then pour hot oil on the lucky yolk that gets to remain mellow.
11. once you are sure that no trace of egg white is left undone, your dish is ready to be scooped out of the pan onto the plate where it should receive the blessing of salt. plenty of salt. like they put into the potato chips bags, right?
12. you can serve it with butter on warm toast, or even go crazy with a slice of white bread, butter and… thick plum jam. don’t say 