The "slow fry" fried egg

Or, for those culinary historians among us, the "Point Method" courtesy of French chef Fernand Point.

For those that enjoy their sunny side up eggs with a warm runny yolk and creamy whites without any hint of charred or crisp edges, then this is the perfect method me thinks.

Not complicated, and this is what I do.

1. Coat a pan with your fat of choice. I like bacon grease or duck fat.

2. Turn the heat on the stove to the lowest setting and heat the pan just long enough for the fat to coat the pan.

3. Crack an egg into a separate bowl.

4. Then slide the egg into the pan.

5. Cover the pan with a lid.

6. Let it sit there, covered, on the lowest heat setting for 2 minutes.

7. Then turn off the heat, and let it sit for another 2 minutes or until the whites turn from translucent to a milky white.

8. Plate.

9. Heat up the remaining fat in the pan, then gently drizzle *around* the whites of the egg (not on top)

10. Garnish with a healthy sprinkle of sea salt.

11. Dig in.

Cheers!