Pan-Fried Eggs with Crispy Edges

Ingredients

• eggs — 3 large
• scallions — 1 stalk, chopped
• soy sauce — 1 tbsp
• sesame oil — 1/2 tsp
• white pepper — 1/4 tsp
• cooking oil — 3 tbsp

Steps (beginner-friendly)

1. Heat 3 tbsp oil in a small nonstick pan over medium-high heat — generously more than usual — until it shimmers and a drop of water dances on it.
2. Crack the eggs in one at a time, spacing them apart. The hot oil will bubble wildly around the edges.
3. Fry 2-3 minutes: the edges will turn lacy, crispy, and deep golden brown while the whites fully set.
4. For runny yolks, stop when the whites are opaque; for firm yolks, flip and fry 1 more minute.
5. While frying, mix 1 tbsp soy sauce and 1/2 tsp sesame oil in a small bowl.
6. Transfer the eggs to a plate (or directly onto hot rice) and drizzle the soy-sesame mixture over them.
7. Sprinkle with white pepper and chopped scallions, and serve.