Jajecznica na maśle

Ingredients · 1 serving

• 3Egg
• 1 tbspClarified butter
• 1 pinchSalt
• 1 pinchBlack pepper, ground

Equipment

stovetop, bowl, fork, small frying pan, silicone spatula, measuring spoon, serving plate

Instructions

1. 1
   Set Up

   Gather and measure the eggs, butter, salt, and pepper; set a bowl, fork, small frying pan, spatula, spoon, and plate nearby. · 2 min

   What to look for: All ingredients measured and tools ready beside the stove.

2. 2
   Season Eggs

   Crack the eggs into the bowl, add salt and black pepper, then beat just until yolks and whites are loosely combined. · 1 min

   What to look for: The eggs look streaky yellow, not foamy.

3. 3
   Melt Butter

   Melt the clarified butter in the pan over medium-low heat until it looks glossy but does not brown or smoke. · 2 min

   What to look for: The butter is fully liquid and shimmering gently.

4. 4
   Stir Curds

   Pour in the eggs and stir gently with the spatula, sweeping from the edges to the centre as soft curds begin to form. · 3 min

   What to look for: Small, tender curds form while some egg remains glossy.

5. 5
   Finish Off Heat

   Remove the pan from the heat while the eggs still look slightly wet; keep folding for 30 seconds so residual heat finishes them. · 1 min

   What to look for: The curds are creamy, soft, and faintly shiny.

6. 6
   Serve Immediately

   Serve the jajecznica immediately on a warm plate, when the curds are creamy, delicate, and still faintly glossy. · 1 min

   What to look for: The eggs hold soft curds without looking dry.