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Here’s the full recipe for Eric’s Scallion-Oil Fish: • Coarse kosher salt • 8 ounces white fish fillets, such as cod, halibut, black sea bass, haddock, flounder, tilapia and lemon sole • 6 tablespoons extra-virgin olive oil • 1 bunch scallions, thinly sliced crosswise (1 heaping cup) • Flaky sea salt, for serving (optional) • Crusty bread, for serving Sprinkle a heaping ¼ teaspoon kosher salt over the fish fillets and refrigerate, uncovered, to brine and air dry a little, about 10 minutes. Meanwhile, add the olive oil and sliced scallions to a small cold skillet and bring to a simmer over medium heat. Cook, stirring occasionally, until most of the scallions are dark green and some are brown, anywhere from 7 to 12 minutes. Turn off the heat but keep the skillet on the burner. Gently and immediately add the fish to the skillet, cutting into two or three pieces to fit as needed. Spoon some of the hot oil over the fish. Leave the fish to cook in the residual heat on the first side, 1 to 3 minutes, then flip and cover with the fried scallions and let cook on the second side until the insides are no longer translucent, 1 to 5 minutes. Sprinkle with the flaky sea salt, if using. Serve the fish immediately, directly from its pan if desired, with the bread to dip into the flavorful scallion oil. #foodtiktok #Recipe #cooking #koreanfood #erickim #dinner #EasyRecipe #howto

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Here’s the full recipe: • 24 large eggs • ½ cup half-and-half or heavy cream • 1½ teaspoons Diamond Crystal kosher salt or ¾ teaspoon fine sea salt • 6 tablespoons unsalted butter, cut into ½-inch cubes • Black pepper and sliced chives, for serving (optional) Blend or whisk the eggs, half-and-half and salt together until no streaks remain. In a large Dutch oven or nonstick pot, melt half the butter cubes over medium. Refrigerate the remaining butter. When the butter is melted, swirl the pot to coat, then add the eggs. Use a wooden spoon to slowly scrape the sides and bottom of the pot in figure-8 motions. As you do so, big clumps will form. Repeat until one drag of the spoon reveals the bottom of the pot, then quickly fills with runny egg, 6 to 8 minutes. Working quickly, immediately remove the pot from the heat and add the remaining chilled butter. Scrape and flip the clumps over until slightly underdone, 30 seconds to 1½ minutes, depending on how firm you like your eggs. The runny egg should be barely set but still shiny. Transfer to a bowl or plates, sprinkle with black pepper and chives, if using, and serve right away; while it’s tempting to serve the eggs from the pot, they will overcook as they sit.

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