Perfect Fried Egg

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.

Perfect Fried Egg
Serves: 1
  • 1 tbsp butter
  • 1 egg
  • Salt, to taste
  • Pepper, to taste
  • 1 slice toast
  1. Coat the bottom of non-stick skillet with butter over medium heat.
  2. Place an egg ring or a pastry ring in the pan.
  3. Separate the egg white from yolk, dropping only the white inside the ring. Reserve the yolk in the shell.
  4. Cover the egg white, covered, for 2 minutes until the white sets.
  5. Add egg yolk on top of the white and cook, covered, for 2 more minutes.
  6. Separate the ring from the egg.
  7. Place egg over a piece of buttered toast.
  8. Salt and pepper to taste.


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