Freeze whole eggs overnight, peel them like hard-boiled eggs, slice thin, and cook in a hot pan. The frozen slices cook up with unique texture — crispy lacy edges on the white while the yolk stays creamy. Is it better than just cracking an egg? Probably not, but the visual transformation and satisfying sizzle make it pure viral gold.
Place 2 whole eggs, in their shells, into the freezer and freeze overnight (at least 8 hours) until completely solid.
The next day, run the frozen eggs under warm water for 20-30 seconds to help loosen the shell. Carefully peel off the shell as you would a hard-boiled egg.
Using a sharp knife, slice each frozen egg thinly into 1/4-inch rounds. Work quickly to keep the slices frozen.
Heat 1 tbsp of cooking oil in a nonstick or cast iron pan over medium-high heat until shimmering.
Lay the frozen egg slices in the pan in a single layer. Cook for 2-3 minutes until the edges are golden and crispy and the whites look lacy, then flip and cook another 1-2 minutes. Remove from pan, season with a pinch of salt and black pepper, and serve immediately.