Miniature Fried Eggs

Eggs are a common food in many homes. They're initially part of breakfast. There are a large number of recipes in which they could be used.

This time, we'll make some fun miniature eggs with just one or two eggs and two syringes.

It's time to make it.

Let's get to it.

Ingredients

eggs

olive or vegetable oil

utensils

a nonstick frying pan

2 syringes, one 10 mm and one 2.5 mm

To start, choose a large chicken egg and carefully separate the white from the yolk into two different containers.

For this step, you'll need two syringes. I used a 10 ml syringe for the white and a 2.5 ml syringe for the yolk. I chose these sizes because I wanted the yolks of the miniature eggs to be very small, making it easier to deposit the yolk onto the mini egg whites.

To start these miniature eggs, you'll need to heat a nonstick pan, if possible. This will help prevent the eggs from sticking and make them easier to remove. The pan should be preheated with a little olive oil, vegetable oil, or whatever oil you prefer. When it's hot enough, lower the heat and reduce the heat to low. This will be necessary so that when you add the egg whites with the syringe, they fry evenly and don't burn.

After 45 seconds have passed since the egg whites have been placed in the pan and cooked for a few seconds, using the 2.5 ml syringe, very gently add the yolks to each egg white. I recommend adding a dot of yolk to the egg white.

The previous step was a way to apply the yolks to the egg whites. Although with a lot of patience and dedication, it can be achieved, I found another way to do it, and it's as seen in the images.

First, make the egg whites as in the previous step, but unlike this step, the yolks will be made separately. It's as follows: 45 seconds after applying the egg whites, using the 2.5-gauge syringe, place a dot of yolk in the hot pan and let it seal only from below for about 10 seconds. Then, with the help of a knife or spatula, place it on top of the egg whites. This way, I think the yolks are more centered and perfect on top of the egg whites.

I recommend making a yolk first, letting it seal, and then placing it on top of the yolk all at once. Why? because when I made all the yolks at the same time, while I placed some yolks, the others cooked very quickly and were left with a shape that was not very nice, for this reason I advise that with patience you make a yolk, place it on the white and then repeat the step with the following whites.

And this way, you'll get tender and adorable mini eggs. After many failed attempts and almost giving up when they didn't turn out right, I finally succeeded. I hope to improve them even more so that they turn out perfect.

After many failed attempts, I honestly thought they would be done the first time, but they weren't. Making them is a science, and in my experience, I found some things that I analyzed and want to share with you.

1. The pan must be very hot and over low heat. If the pan is not placed over low heat when applying the egg whites with the syringe, they will cook too quickly, creating bubbles and browning too quickly, as shown in image number 1.

2. Do not apply too much oil, because oil causes the egg whites to spread and not turn out perfectly round, as shown in the second image of this step.

3. When applying the egg white, do so very carefully and slowly, making a circular motion. As you lift the syringe, clean the tip to prevent the egg white from spreading.

4. Do not let them cook too long, as they will shrink and not look very nice. Do not let them cook for more than 5 minutes.

5. When you apply too much egg yolk, it will run over. This is why I recommend using a 2.5mm syringe, which is smaller, to make small dots.