My first attempt at cooking. From Julia Child's newspaper column memorized at once from the summer of 1962.
Ingredients
Pinch of Salt
Pat of Unsalted Butter
1 Eggs
Tools
Bowl
Fork
Paper Towel
Steel Skillet
Range
Instructions
1. Crack egg into bowl
2. Beat 30 times with fork
3. Heat pan on medium high
4. Place the salt in the pan and rub it in with the towel
5. Add the butter and using the fork coat the entire pan
6. Just when the butter begins to brown, add the egg and swirl to cover the bottom of the pan
7. Wait 30 seconds for the egg to set
8. Use the fork to lift up the sides of the egg and allow the liquid to run to the open pan. Do this until all the liquid disappears
9. Remove egg to plate and serve immediately
Notes
To fully appreciate the simple but incredible flavor, there must be no variation from the instruction.
A later mention of Julia's lesson with Master Chef Max Bugnard at Le Cordon Bleu in her memoir says not to over-mix the egg, to keep the pan on low, and to use a bit of creme at the end to arrest to cooking.
Cautions
Wait till the butter turns brown but don't let it burn.
Endnote:
Professional Cooking says that Americans named this "french" and that the actual french method involves shaking very quickly around the pan which is faster in a busy kitchen, something that only a seasoned professional can do...it also says that clarified butter is used, cooking time is reduced and, it seems to me at least, cautions against browning the butter or the egg.