Two Faced Chef

I have a really strange hatred for cooked egg yolk.  Hard boiled, scrambled or in an omelet, sometimes I even have problems smelling it.  However, I LOVE fried eggs, but only if the middle is perfectly runny.  I am often met with disappointment at diners when they flip my eggs, to get rid of the mucousy, uncooked white that is ever present on the top of the eggs.  I’ve even tried cooking them at home to rid myself of said nauseating connective tissue, leading me to depression at the level of almost not seeing Britney Spears live–don’t worry, I’m going on Wednesday.

Good news, I have found a way.  I have launched myself knee deep into egg mucous, rising to the surface with what I consider the perfect way to fry eggs. See below and destroy the enigma of perfect eggs yourself.

I totally didn’t take this picture way after I made the eggs.  No…not at all…

Ingredients/Tools

• Good nonstick frying pan
• Pam
• 2 eggs, cracked into a mug or bowl
• Top of a pot, prefably clear

Heat pan and spray liberally with Pam.  When hot–check this by tossing a drip of water on the pan.  It should dance like Patrick Swayze–pour eggs carefully onto pan.  Let fry for about thirty seconds, and push the outer egg white a little towards the center of the pan so that the egg white doesn’t stretch to the sides of the pan.  Place the pot top on top (see above picture) and leave alone until the white on top of the eggs starts to cloud, and mucous disappears.  Take the pot top off, slide off the eggs, and break yolks away!

If you look closely, you can see both butter and cream cheese on Rico’s English muffin.  I can’t believe I’ve ever questioned loving this man….