Froached Eggs

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.

  1. If you’re going to serve the egg on toast, prepare the toast ahead of time; the egg cooking process goes quickly!
  2. In a small (8″) nonstick skillet over medium-high heat, pour a small quantity of water (a teaspoon is plenty).
  3. When the water begins to sizzle (indicating that the pan is hot), break one or two eggs into the skillet.

  1. Add salt and pepper as desired.
  2. 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.
  3. Cover the pan and reduce heat as needed to keep it at a steady simmer.
  4. When the yolks have reached the desired doneness, use a spatula or pancake turner to slide the eggs onto the plate or toast.
  5. Enjoy!
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