Our new Crumpet rings not only help to make wonderful Crumpets, but they are also extremely adept at making perfectly round fried eggs.
There is something very satisfying about round fried eggs; I shall never again give them their liberty.
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I was 21 when I first administered the " last Offices" to a patient, I
must have done it hundreds and hundreds of times since
The elderly man had lived s...
11 hours ago
Looks good - fried in olive oil or butter?
ReplyDeleteBoth! I don't do things by halves!
DeleteThey are certainly aesthetically pleasing, which obviously makes them tastier.
ReplyDeleteEasy to clean too?
Very easy, they are non-stick; as was the pan.
DeleteWe've a gadget for poaching eggs so they come out looking like those, but I'm blowed if I can find it.
ReplyDeleteI have a poacher as well that is never used. These are much simpler, and very easy to clean (in the washing-up machine).
DeleteThe whole plate is appetizing.
ReplyDeleteTasted good too!
DeleteWhat happens when you want to flip it over? What happens when you want to 'shovel' all the oily goodies, where there will have been tomatoes frying and probably bacon, over your egg? Can you do it with a ring?
ReplyDeleteThe rings are non-stick, and come off very easily, you can then treat them like any other fried eggs. I basted the above with melted butter.
DeleteI like fried tomatoes in with the egg.
DeleteI like bacon with mine.
DeleteYeah, eggs are better when contained. Household management here uses some sort plastic rings.
ReplyDeleteWise. Eggs need to be disciplined.
DeleteThat looks delicious. Was it breakfast?
ReplyDeleteIt was indeed. And this morning I had a bacon sarnie!
DeleteNicely done, but is there a control issue here?
ReplyDeleteI must be slowly becoming French; they always like to control everything.
DeleteIf you want whimsy, any cookie cutter will do. Shamrocks for St. Paddy's day, hearts in February.
ReplyDeleteI do have a heart shaped one; somewhere!
DeleteI enjoy reading your posts and love reading the little extras "you might like" on the bottom of the post.
ReplyDeletecheers, parsnip and mandibles
Lovely having you visit too. Cro x
DeleteIt looks like the French butter crisis is over, or did you use imported British butter?
ReplyDeleteI don't hold back when it comes to butter slices. My supply is running out (you can see why) so I must have a look round this morning; stocks need to be replenished before Crimbo.
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