Don’t you LOVE when an experimental trick turns out?
The first time I tried to make perfectly round fried eggs–the kind you put on an English muffin–I succeeded! My way is, I am sure, NOT how many people do it, but it suits me perfectly, I think.
And it was far more fun to figure it out myself, than to conform, anyway.
I know this breakfast post is supposed to come to you on Monday mornings, but life here is slow to return to normal. Lord willing, I will post another A-Okay Breakfast next Monday. In the meantime, try this:
All you need is butter and eggs and a small tin can, such as tuna comes in, or else a canning ring. I use a canning ring for our Frisbee Eggs. (We call them that because they are slightly domed on top and sometimes have a bubble underneath, close enough in shape to a Frisbee, making little ones laugh.)
Place the ring in a small fry pan.
Put about 1/2 teaspoon butter in the ring and turn on heat to medium, until butter completely melts.
Break medium egg into ring, holding ring down briefly, to prevent egg liquids from escaping underneath ring. Reduce heat to medium-low and cook until it is half-cooked.
Use fork to help lift egg and ring onto spatula, and flip egg and ring together.
Cook briefly on top side. Then flip again, to remove ring.
After removing ring, return to cooking top side until egg is done to your preference.
I had mine with several radish slices and salt. Served with 2 ounces pomegranate juice.
Next Monday, I hope to return to the old schedule with “Good Ol’ Bacon and Eggs”.