There's nothing new here, nothing groundbreaking, but a tablespoon of butter. I think it's what separates a good egg from a dang tasty egg!
Make sure you cover them while they cook. I take them off the pan when they are only partially firm.
And there you have it, fried eggs for breakfast. I've heard of people making a fried egg salad by placing these guys on a bed of lettuce with some salt and pepper and that has always sounded quite tasty to me. Maybe a picture of that will be in the future...
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