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.
- 1 tbsp butter
- 1 egg
- Salt, to taste
- Pepper, to taste
- 1 slice toast
- 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.