Do you love a beautiful sunny-side-up fried egg but want to avoid the greasy “lace” at the edges? Or would you like a poached egg on toast but don’t want to take the time to boil water? Try my instructions for “froached” eggs.
- If you’re going to serve the egg on toast, prepare the toast ahead of time; the egg cooking process goes quickly!
- In a small (8″) nonstick skillet over medium-high heat, pour a small quantity of water (a teaspoon is plenty).
- When the water begins to sizzle (indicating that the pan is hot), break one or two eggs into the skillet.
- Add salt and pepper as desired.
- When the white has begun to set, pour a little more water around the eggs (this time a quarter cup or less will suffice). I usually pour recently boiled water from my electric kettle so it’s already hot.
- Cover the pan and reduce heat as needed to keep it at a steady simmer.
- When the yolks have reached the desired doneness, use a spatula or pancake turner to slide the eggs onto the plate or toast.