Soft steam-fried eggs in butter, grandma style

Put a good amount of butter into a non-stick pan. Do not wait for it to fully melt or start sizzling, so it does not brown.

Add the eggs. Do not salt yet: salt during frying dissolves some proteins and draws out liquid, giving a spotty appearance.

Add a little water and cover with a lid so the bottoms cook from the pan and the tops set in the steam; the white over the yolk turns opaque. Without the water, cook over much lower heat in the butter alone.

Finish with chives, salt and a crack of pepper. Whites tender and fully set, yolks fully liquid, in a buttery emulsified sauce.