The best part is definitely not having to leave the house.
The real key is that you can't just leave it there. If you do, as it starts to heat up, the outer edges will contract, causing the English muffin to cup upwards and away from the pan. You end up with a muffin that is toasted only around the outside edges. For optimal browning , you must gently press down on the center of the muffin halves as they toast, rotating and swirling them around.
That was the solution I was looking for. By placing the lid and screw ring of a Mason jar upside down in a skillet, I had a perfect English muffin–sized mold in which to cook my egg. Moreover, because the egg never comes into direct contact with the bottom of the pan, it stays tender and white as it cooks.
* And before you wise guys point out that maybe I'm eating it upside down, McDonald's actually displays the sandwiches this way in the menus and advertising.
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