Serve Fried Eggs Upside Down
The ideal fried egg should be crispy at the edges and bottom, with a barely solidified or runny yolk, depending on your personal preference. I like to fry mine in what some would call ” too much oil .” Often I let the butter brown first and then add the egg. Once the edges are crispy and the egg white has hardened, I’ll cover the egg on the toast. This is a normal breakfast for me.
I ate hundreds of eggs this way, rarely deviating from the steps above, but recently I made a small change. Instead of putting the egg yolk up on the toast, I flip it yolk side down on the toast. The reason is simple: I want as much yolk as possible.
When you serve an egg on toast, yolk facing up, the yolk has nowhere to go but down the slippery slope of the egg white. Egg white is not known for its ability to cling to anything, which causes the yolk to run down the sides of the smooth white onto a plate. (Yes, you can rub it with a lot of toast, but sometimes I only need one slice of bread in the morning.) Flip it over and you put the yolk in direct contact with the toast (a known yolk absorber). It’s a simple – some might say stupid – maneuver, but it prevents yolk loss, which is important to me.
Even better for breakfast sandwiches. I transfer the egg to the bottom piece of bread, top it with cheese and any breakfast meats, then gently press down on the center of the top piece of bread. This allows me to control the direction of the inevitable rupture of the yolk and makes it hit the piece of toast underneath.
Aesthetically, the bottom of the scrambled eggs isn’t as pretty as the top, but you don’t have to share photos of your breakfast. And if you are really worried about the optics of the egg, you can always sanctify the bottom with an openwork mesh of fried cheese . The cheese is beautiful.