…I fried 42 eggs in nine different cooking fats and five pan types, to try to arrive at the truth: What is the absolute best way to fry an egg?
Ella Quittner for FOOD52.com
Great read. I have an egg for breakfast 4-5 mornings/week. Soft-boiled, precisely 3-minute egg. With a piece of toast from the loaf I bake every Monday morning mostly just to accompany that egg. The toast is buttered with cultured butter from Belgium. Salted butter; so, no salt added to the egg. Tiny grind of Talicherry black peppercorn.
After reading this article, I might go with fried for a few mornings.