How to make a perfect fried egg

Rudolph Chelminski, in his new book "The Perfectionist," about the rise, fall and suicide of superstar chef Bernard Loiseau, recounted a recipe for fried eggs attributed to the great, ultra–meticulous French chef Fernand Point (1897–1955).

Here it is:

Place a lump of fresh butter in a pan and let it melt.

It should do so just enough for it to spread and never, of course, to crackle or spit.

Open a very fresh egg onto a small plate or saucer and slide it carefully into the pan.

Cook it on heat so low that the white barely turns creamy, and the yolk becomes hot but remains liquid.

In a separate saucepan, melt another lump of fresh butter.

Remove the egg onto a lightly heated serving plate.

Salt it and pepper it, then very gently pour this fresh, warm butter over it.

If people took that much care with each other the world would be a far better place.