Some of life’s greatest pleasures are the simple ones. This is a farm-fresh egg from a happy chicken. I fried it in a pan sizzling with goat’s milk butter.

I cooked it quickly so that the edges were crisp, but the yolk was still moist and creamy and runny.

Then I sprinkled it with salt. I used my favorite Hawaiian Alaea salt, which is mixed with red clay and has a distinctive, peppery bite. But Maldon or even Morton’s will make your egg a thing of beauty.