First start by separating the Egg White from the Egg Yolk. Use something like a saucer to put the Yolk in. Remember to oil.

Once all the Egg Whites are in a separate deep bowl, begin to add Salt and Pepper (This is up to your taste expectations)

Pre Heat a non-stick pan on medium heat

Begin mixing egg whites on High for 5 minutes or until the consistency resembles a semi-smooth cream.

Use a round table spoon or similar to scoop Egg Whites and place into pan while leaving a round elevated shape. Then, with your spoon, crease the middle to create a resting spot for the Yolk.

Remove the Yolk directly off the Saucer and place onto the middle of the Egg White and cover the pan.

Reduce heat to medium low. Check every 3 minutes. The way to determine whether it’s ready is by using the back of your finger on the Egg White. If you carefully touch it and residual comes off onto your finger, then it’s not ready. Keep Checking the Egg Whites until no residual comes off onto your finger.

Ready to eat how ever you like. In this Recipe, the photos are of Gourmet Eggs Benedict.