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I think this one is more about a technique than a real recipe, but I share it here as a reminder of how to make a really clean, attractive presentation of a fried egg. I also like this recipe because it creates a thicker egg white than a traditionally fried egg where the egg white gets too thin.

This is also a great way to make multiple fried eggs, using additional egg or pastry rings and a larger size skillet.

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Perfect Fried Egg

Servings: 1
Author: Christopher Kosovich

Ingredients

  • 1 tbsp butter
  • 1 egg
  • Salt to taste
  • Pepper to taste
  • 1 slice toast

Instructions

  • Coat the bottom of non-stick skillet with butter over medium heat.
  • Place an egg ring or a pastry ring in the pan.
  • Separate the egg white from yolk, dropping only the white inside the ring. Reserve the yolk in the shell.
  • Cover the egg white, covered, for 2 minutes until the white sets.
  • Add egg yolk on top of the white and cook, covered, for 2 more minutes.
  • Separate the ring from the egg.
  • Place egg over a piece of buttered toast.
  • Salt and pepper to taste.