If you’re anything like me, every time you make eggs, they’re scrambled eggs. No matter how gently I flip the egg, the yolk breaks. No matter how I try to keep it in that perfect little circle, some of it starts to migrate across the pan. This makes it hard to have a nice breakfast sandwich featuring the noble egg, but I have found an easy way to get a little help. If you do a lot of canning or preserving (or are the recipient of jars of preserves and pickles, you probably have a few rings lying around. They can be re-used even on previously sealed jars (with a new lid), so there’s no need to ever throw them away. And look at how perfectly they keep the eggs in shape!
I used a ring from a 10-ounce, wide mouth mason jar, which is almost exactly the diameter of your standard English muffin or bagel, and fits all of a “large” egg. After you let the egg cook for a minute or so on medium low heat, you can remove the ring and the egg will keep its shape. Add some salt and pepper and flip it over gently.
Lovely. Then add it to your favorite bagel, muffin or toast, and I like to add cheese, some lunchmeat and a slice of avocado or something. It’s an easy and extremely fast way to make a good breakfast — 5 minutes from start to finish. McDonald’s can’t compete with that, and when you make your own, you know exactly how much grease and salt goes into your breakfast.