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I do not see my method in the list. For the best fried eggs, you need a small well-seasoned cast iron skillet with a lid (A non-stick skillet will work) and a one-minute timer. Don’t try to do a large batch. Just two or three eggs at a time.
You must memorize the actions, as there is no time to stop and read the directions after you start the procedure. The whole thing takes about 3 minutes, so have all the items ready.
1 – Put a tablespoon of butter in the pan, put the pan on the stove, then turn the burner on high.
2 – Break two fresh eggs carefully into a small bowl. If you want pretty eggs, be sure not to break the yokes. If the yokes break, you likely have old eggs. This is the time to smell the eggs to be sure they are still good.
3 – By this time, the butter should be coming up to temperature.
4 – As soon as the butter bubbles and begins to turn brown, gently slide the eggs from the bowl into the pan. If you have fresh eggs, this should be an easy step.
5 – As quickly as you can, take the lid, and pass it under the cold water spigot to catch about two tablespoons of water.
6 – Dump the water into the pan and cover the pan with the lid.
7 – Watch the timer for one minute. Do Not peak. You will release the steam.
8 – Prepare a plate to receive the eggs.
9 – At the end of the minute, remove the lid and slide the perfectly cooked eggs onto the plate. The steam will have cooked the whites thoroughly while leaving the yolk warm but runny.
Sprinkle with salt and pepper to taste. The bacon you put in the microwave at the start (set for 2 minutes per slice) should be ready, as are the slices of toast you dropped in the toaster, and the coffee should be ready in the Keurig.
Turn off all appliances, then enjoy your breakfast made in less than 6 minutes. (Not including clean-up time, of course.)
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