Heat a small skillet (Use safe pots. Teflon pots contain toxins.) over medium heat on your stove for about 1 minute.
Add the butter to the skillet and let it slowly melt.
When butter is hot (not browned), break open the 2 eggs into the skillet taking care not to break the yolk and removing any shell fragments.
Season with salt and pepper.
Immediately place the skillet lid on and allow the eggs to cook.
The whites will gradually solidify from transparency into snow-white cream; the yolks will thicken slightly as they heat. Cook for about 2 to 2 1/2 minutes for runny yolks, 3 to 3 1/2 minutes for soft but set yolks, and 4 to 4 1/2 minutes for firmly set yolks. Do not flip the eggs but leave the egg sunny side up.
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