Fried Slow-Poached Eggs

Slow-poached eggs make for fried eggs with perfectly runny yolks and creamy whites, bookended by crispy brown sides. They’re shaped like hard-boiled eggs that have been lightly run over by a car. Heat a dash of oil in a frying pan until nearly smoking. Crack open the egg, discard the loosest of the thin white and slide the egg into the pan. Sear for 45 seconds on the first side, then flip the egg over and repeat on the other side. Sprinkle with salt and deploy.