Ingredients
Method of preparation
Tips & tricks
Ingredients
- Egg -1
- Oil – 1 tsp
- Salt – a pinch
- Crushed/powdered pepper – a pinch
Method of preparation
- Heat a pan on medium fire, and season it with less than a teaspoon of oil.
- Break apart an egg to the pan. Take care that the yolk doesn’t break.
- Season the egg with salt and crushed/powdered pepper.
- Once the egg white is cooked properly (this takes lesser than a minute), carefully transfer the bullseye egg to a plate and serve with preferred bread.
Tips & tricks
- If cold egg, right from the refrigerator is used to make bulls-eye egg, the chances of the yolk breaking apart is lower compared to eggs at room temperature.
- Break apart the eggs closer to the pan to avoid breaking the yolk.