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| Subject: Using "Egg Rings" | Date: 5/18/2004 9:59 AM | |
| Author: Bonhoeffer | Number: 34218 of 56677 | |
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I'm back. Another "how the heck do you do that" sort of question. Recently i've developed a fondness for making "Bacon Egg & Cheese McMuffins" at home. English muffins. I did it a few times just cracking the egg into a small skillet and frying freeform. But of course, the egg spreads to a larger diameter than the muffin, so you end up having to fold it over and one side of the muffin has more egg than the other yadda yadda. I wanted something a little neater. So i was walking through a kitchen type store and noticed a set of two stainless steel egg rings for 3 bucks. Not bad, what do i have to lose? So i picked em up. Well, apparently they aren't as simple as they would appear at first glance. I tried to use one a couple days ago, and it was a miserable failure. I heated the skillet to about medium with the egg ring in the center. Once it was hot, i broke the egg and dumped the contents into the ring. After most of it was cooked, i wanted to flip it and finish cooking the other side. It broke into many pieces when i tried to flip it, and large bits stuck to the side of the ring. So much for a neat little circle of fried egg. What did i do wrong? Will it help if i spray the ring with cooking spray? Can it not be flipped it all? Is there a trick to this? Thanks! Bon |
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