Fernand Point is the father of modern French Cuisine. He knew a thing or two about butter. The book featuring his notes and quotes, Ma Gastronomie, is being published again - this time with a forward from the brilliant Thomas Keller and features Point’s fried egg recipe:
“I was most impressed with Point’s fried-egg “recipe”: warm butter, don’t let it sizzle, slip in the egg, keep the heat low, wait until the white is creamy and the yolk hot. It’s perfect, foolproof, easy, yet not intuitive.”
You can read the New York Times article on Ma Gastronomie here!