Ingredients
2 eggs
1 1/2 tbsp butter
1 tsp 2% milk, or coffee creamer (can be flavored)
1 dash salt
1 slice cheese (optional)
2 slice bread ( white, wheat or rye)
Method
Sources
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dataset
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Recipes1M
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Individual cups for perfectly shaped poached eggs
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
Electric egg cooker — hard, soft, poached eggs, no guessing
Clean yolk-white separation — essential for meringues and custards
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Individual cups for perfectly shaped poached eggs
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
Electric egg cooker — hard, soft, poached eggs, no guessing
Clean yolk-white separation — essential for meringues and custards
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Over medium high heat, melt 1/2 tablespoon butter in a 6" non-stick skillet. Begin toasting 2 slices of bread. Crack 2 eggs into a small bowl and add 1 teaspoon 2% milk or coffee cream. Lightly beat until the yolks and whites are broken up and the eggs start to become a consistent color. Do not whip, we're not making an omelette. When the butter melts and is bubbling, pour the egg mixture into the skillet. Season with 1 dash of salt. As the edges of the mixture begin to cook, with a plastic utensil (fork or spatula), pull the edges toward the middle. The uncooked mixture will run out to replace it and it will cook. Continue until you have a loosely cooked mixture in the center of your skillet. When the bread is toasted, stop whatever you're doing & immediately spread with the remaining 1 tablespoon butter, cut in half and plate. Flip the eggs, wait a few seconds and flip 'em back. If you want to add cheese, do it now. To melt the cheese, steam with 1 tsp water & a lid. The eggs will continue to cook as long as they're hot, so as the eggs are approaching desired consistency, plate 'em.