RE: How to make the perfect fried egg
For those who may still fear cooking, 'slow-cooking' is the ultimate cheat. ^_^
The above method looks great.
Since the ambient heat within a covered frying pan (see-through lids are best for this) rises significantly but not 'quite' as much as the heat received by food where in contact with the frying pan...
and since the yolk tends to rise above the egg-white...
Adding a little vigilance will ensure that you catch the egg at that point where the white is all cooked and the yolk is still quite runny.
I personally like to pre-season the (small) pan itself when its not yet hot. It reduces the odds of humidity getting into the spice container.
A little turmeric at the base, a bit of salt and pepper on top - and of course a little cinnamon... yum...
I also find that flipping an egg over when its nearly done (the egg-white is just a little runny at the surface) and turning off the heat will 'deal' with any remaining egg white while only slightly thickening the yolk (a thicker pan may impart more heat so leaving it long might still harden the yolk if permitted).
I've... written way too much... about eggs... in this comment. O_o
Seriously though. Nicely presented @thegoldencookie!
Your idea sounds delightful i should try season the pan prior...
I generally break my yolk when flipping the egg (the way i always used to do it)... it really gets to me if my egg isvalmost done and just before plating it, it breaks... at that point im not even hungry for eggs anymore (very picky when it comes to eggs)
I dont have the patience to slow cook and with my method the egg is done in just a few minutes.
That is great. Let me know how it turns out. :c)
I personally prefer an unbroken egg-yolk but if it breaks then 'oh well'. Far less picky. :cP
'Slow cooking' is far more tolerable when you're spending the time curating, commentating and, of course, posting. ;c) Then again - I can be way too patient at times!