Spinach and eggs

Trim and wash the spinach. Boil enough water to immerse it, add the spinach, then drain when the leaves wilt; adjust process water to the pot and greens. Beat the eggs in a separate bowl.

Warm the pan over medium heat with two-thirds of the listed oil. Start a 15 sec check timer when the eggs enter. Push into curds as the edges set; continue until the curds are set with no runny egg, then transfer to a clean plate.

Add the remaining third of the oil, then stir-fry the drained spinach and start a 15 sec check timer. Return the cooked eggs after the spinach is hot again.

Add the listed salt and finishing water, stir, and start a 10 sec check timer. Continue observing and turn off the heat only when everything is hot through and the eggs remain set.

Plate promptly using clean utensils.