5 hours ago, NadyaDuke said:Looks prettier than mine! Would you do the slow fried egg again?
Yeah, I would. Takes a while but leaves you free to do other things and provides an alternative to quickly frying eggs at the last minute to put on top of something. I generally like a crispy fried egg but this is a pretty low fuss way to get that look of a pristine fried egg without any brown bits. It uses a fair amount of oil (at least 1/8") and starts in a cold pan so the yolk kind of bobs on the surface while the white cooks gently as the oil warms up on the lowest of simmers. I have small cast iron skillets that would be good for 1 or 2 or 3 eggs. For a crowd, you'd need a big skillet and a lot of oil.
