Egg-spert Eggs, Maybe - Frying an Egg?

This may seem like a silly post to do, but I have been "Fried Egg" challenged since I got back to Portland. I think I have finally re-mastered the Fried egg... although I am not sure if it really qualifies or not. You'll see what I am talking about.....

I love my eggs sunny-side up, with runny yolks for dipping toast. I usually accomplish this with one of my 'tried and true' cast iron skillet rubbed with butter. Well, that has all changed since I started cooking on a glass cook-top instead of gas. I found out the hard way that all your pans need to have smooth bottoms,

but all my cast iron pans have a thin ridge on the bottom, so they don't make full contact with the cook top... Thus they have been rendered impotent for egg frying. It was a sad day and the angels wept...

But I think I figured out how to get my sunny-side up egg.... Using that ever so wonderful Pyroceramic Corningware....  You've heard me talk about it before, here and there, but I think I have come to the realization that this bit of yesteryear IS the wave of the future.

(This really isn't an advertisement, cause they don't make it anymore - darn it)

Frying? an Egg in CorningWare

Butter
Olive oil
2 eggs
1 Corningware Petite pan (P-83-B) with a lid (P-83-C)
Toast points

OK, Heat the skillet over really low heat

and add the butter and oil.

When it becomes a little bubbly......

Crack the eggs into the skillet. (Though this skillet is so small, it is better suited to 1 egg) and season with salt and pepper if desired.

Then place the lid on...

It will get steamy under there and help to set the sunny side of the egg a little. (this is why I am not sure if this qualifies as a fried egg, maybe it's a steamed egg, or a steam fried egg - basted or braised maybe? I don't know)

After about 2 minutes, your egg will be ready, the white will be set and the yolks still runny....

Now the funny part...

I forgot just HOW non-stick Corning Ware can be, so while I was deftly trying to photograph the sliding of the egg onto my plate, it suddenly slid all at once and I kind of missed the shot... LOL

Serve with toast points.....cause it makes it easier to do THIS....

and THIS.....

YUM! And now the angels sing with joy as the fried egg has returned to the menu once again.

Mangia!!
~~

Side Note:  Your best resource for Vintage Corningware (Pre-1999, when World Kitchen, LLC ruined the brand by peddling their cheap stoneware) will be thrift stores such as local charity ones or the larger Good Will Industries and Salvation Army stores.  I would avoid antique shops if you can, they will be higher priced.  Trust me, there is A LOT of this out there, it was manufactured for 40 years, so it should not be too hard to find and should not cost you an arm and a leg either.