I confess being a bit of a homemaker. I steal time even while doing groceries to check on what’s new in the kitchen department. Such wanderings have proved priceless as I have picked up painted wooden chopsticks, tea-strainer, fruit forks and this contraption that I call the egg-setter. It maybe called that, I am not sure, but I see what it does and hence the name is purely merit-based.
This egg-setter does as it has been named. It sets the egg in shape while it cooks. It is difficult to get some thickness in the egg while it cooks since usually the albumin runs the entire circumference of the frying pan. The egg-setter restricts that. In effect it does what happens while you make a frittata or a Spanish omelette, just that there are more eggs. The egg-setter is a nifty way to make eggs for your burger. And it sits pretty between the burger buns.
Grease up the inside lining of the egg-setter with the fat of your choice. I used butter. Make sure the ring that will sit on the pan is also suitably greased. Now sit it in the frying pan, add a small dot of oil and crack your egg inside it. When you see how obediently it sits inside the egg-setter will you feel a surge of love for this kitchen tool. Break the yolk, if you want, add salt and add pepper.
Occasionally stir it like you would while making a frittata. Run a knife along the edges to free the sides. When you are more or less happy with the consistency of the egg, take off the egg-setter, and slide off the egg on your toasty burger bun. Load up with whatever you want, since I believe that eggs make anything taste good, and there you have your breakfast burger!
Egg-cellent innovation, shall we say!