Preparation info
  • Serves


    • Difficulty


Appears in

By Tom Parker Bowles

Published 2013

  • About

Ah, the great dilemma – butter or goose fat? The latter is better for a serious treat, but the former should be the default option. Olive oil is fine, but it does seem a wasted opportunity. Butter and egg are the closest of friends.


  • 1 egg
  • 25 g/1 oz salted butter
  • sea salt


Break the egg into a ramekin. Heat a small frying pan over a medium heat, add the butter and heat until it is just bubbling. Slip in the egg.

Tidy up any edges (the older the egg is, the more the white will sprawl across the pan) and keep basting the egg using a spoon. Pay close attention to the yolk, but don’t over-baste.

Once the yolk takes on an opaque sheen, the white is set