So…since I came out as a “bad cook” you all have been exceedingly supportive. You’ve lavished upon me such little elegant compliments (name that quote) as “Wow! Looks like you’re actually a pretty GOOD cook!”
To this I say: thank you. And also, you have NO idea how many failures I endure between successes.
Between my last successful recipe and this one, I’ve burned down exactly six kitchens and nearly poisoned my dear husband seven hundred times. (He’s a trooper.)
When I share something with you, it’s that rare meal that turns out nice. Like this one!
What enabled me to make this meal tasty enough and attractive enough to warrant a photograph is a new concept I
probably accidentally stole from someone else invented: the “pried egg,” made in a mason jar band.
I love eggs – always with a runny yolk – but I have major issues cooking them. It takes an average of five broken yolks for me to get one intact yolk, which I find exceedingly dumb. When I poach eggs, even with vinegar in the water, the whites go all stringy and they’re always either over- or under-done. When I fry eggs, they get all burn-y around the edges, and I don’t like that.
Don’t try to fix me. I love you, but this is who I am.
I bought some fancy-schmancy egg cooking ring things, and not ONCE have they worked. Even when greased, they seem to hang on to the whites like Real Housewives hang on to their fleeting youth. Observe the wreckage that results:
I finally threw them away, and it felt so good. I’m free!
So today, I tried something weird. I put an inch of water in my fry pan and heated it to steaming. I dropped a large mason jar ring into the water, cracked an egg inside, and covered the whole mess with a lid so the top could steam. It came out perfect – poached, but looking just like a perfectly fried egg – and the mason jar lid released the egg perfectly. Huzzah!
Since this is kind of a fried-poached cross, I shall call it “pried.” I know, that’s dumb. But again, this is who I am.
Here’s how I assembled this meal.
Perfect “pried egg” with roasted parsnips & bacon
What you need & what to do:
3 large parsnips
2 Tbs. coconut oil or ghee
bacon to taste
eggs (always #EatTheYolks)
For the roasted parsnips…
- Preheat the oven to 400 degrees.
- Peel and evenly chop 3 large parsnips. Since I’m supremely lazy, I use a Vidalia Chop thingy. It’s fun because I get to slap-chop stuff instead of knife-chop, which means I’m more likely to end up with all my fingertips. And all the pieces come out perfectly even.
- Toss the chopped parsnips in melted coconut oil. Spread across a pan – make sure there’s enough room that the parsnips roast and don’t steam. Roast at 400 degrees for 30 minutes, checking to be sure they brown but don’t burn.
Then, make bacon.
Then, make eggs according to my directions above.
Combine and enjoy. I added some browned garlic and Red Alaea Salt at the end.
I wish I could say these were eggs from our homestead chickens, but those ladies are really holding out on us. Grr.
Enjoy! And – since you know I’m a bad cook – feel free to let me know (in the comments below) how I got it wrong or how I could have done better.
Thanks for reading!
This was perfect timing because it’s pretty much what I was going to make tonight anyway, so I tried your method of eggs and it was awesome! And I added onions, because yum. High five!
For claiming to be a bad cook you sure come up with some pretty ingenious stuff! 🙂
OK mouth wide open at the awesome cooking tip.
I’m with you on the poached egg disaster. Here’s the easiest way I’ve found for poached eggs which I learned from a farmer:
Start to fry egg in some fat as if you were going to fry an egg
Add some water (not enough to cover)
Cover with a lid and turn on low. Cook until its transparent.
Done. And no mess to scrape. They always turn out perfect.
Keep up the great recipes. Not only are they for “bad cooks”, but for single moms with NO time to cook but who refuse to buy pre-packaged food.
I meant “translucent”!
And if all else fails: bulletproof coffee with an egg. Yum.
Genius cave girl you are! I struggle so much with poaching eggs – and they’re my favourite egg format! Love this simple trick, will definitely be giving it a go 😉
Wow! I HATE those egg cooking circle things – they never work. I love poached eggs which usually work for me but this looks SO much nicer. Trying it tomorrow!
Cookie cutters are fun if you have kids that’ll eat these too 😀
“Bacon to taste” = favorite cooking technique ever!
Love the idea of a “pried” egg. Hope you’ve copywrited the name LOL 😉