What Usually Happens:
- I melt some butter in the pan, and crack in the egg.
- I let it cook, waiting for the white to get all golden underneath (because let's face it, I’m not frying this to just end up with a non-crispy edged egg. If I wanted it soft, I’d have boiled it).
- Because I’m still waiting for the white to brown, the yolk cooks through, leaving my toast soldiers (heck yes, I have soldiers of toast.) without a purpose (PS — I don’t know if referring to the strips of toast used for dipping in egg yolks as ‘soldiers’ is an incredibly English/me thing to do, so if you got mega confused there, I’m sorry).
- The egg sticks to the pan meaning that by the time I’ve actually managed to get it onto my plate, it doesn’t even look like an egg anymore.
…Right now you’re probably thinking “What the heck, that never happens to me. Why can’t you just fry an egg normally like everyone else?” (man, I hope I’m not the only person who struggles with cooking eggs)
But, but, buuuuut, this is way better! I
accidentally broke an egg and only the white fell out, and the yolk stayed in the shell used science and my brain… to come up with my own frying method, yielding what we ( well, more like what I ) want