I don’t know about you….but THIS drives me crazy! And it seems no matter what I do, this is what happens when I try to FRY eggs. A bit of a problem when you are a fried eggs family (and OK…I might be slightly OCD). Once in awhile we do scrambled…but for the most part we like fried! Of course when it comes to how we like the yolks cooked in our fried eggs…that’s a different story. We are split pretty much down the middle between “runny” yolks and “well done” yolks.
But no matter how you like the yolks…you’ll love this method I “invented” for solving the misshapen fried egg dilemma. OK…I THOUGHT I invented this idea…I REALLY DID! That was until I saw the same idea on Pinterest a little while ago. Ah well…great minds think alike I guess. :-)
Anyway, here is my “photo tutorial” on how to make the “perfect fried eggs”. :-)
Since the pictures are pretty self-explanatory…I won’t restate the obvious here…but I will add a few “tips” to make this method work best.
Tip #1: Make sure the pan is HOT before you break the eggs into the rings. That way they start cooking right away and won’t seep out from under the rings.
Tip #2: Crack egg and drop into ring S L O W L Y (or as slowly as you can). Again, this will help to keep it from seeping out from under the ring.
Tip #3: Spray the rings LIBERALLY with your favorite cooking spray. This will allow for easy removal of the ring when the eggs are done to your liking.
Tip #4: Once eggs are cooking in their rings…pour a few tablespoons of water in the pan and cover with a lid. I’ve found that steaming them to finish them off results in the most tender eggs. Any questions???
Now go take those perfect eggs and make some egg mcmuffins! :-)