Indecisive eaters, this egg style is for you. Eggs blindfolded are somewhere between half-poached and half-fried. According to Robb Walsh on the Houston Press food blog Eating Our Words:
Start a fried egg on the griddle and then drop a couple of pieces of ice around it and cover it with one of those steel domes with the hole in the middle that were used to keep a plate of food warm. The result is an egg that's flat, but tastes poached.
The ice melts and steams the tops of the eggs while the bottoms fry up. Sounds like the best of both eggy worlds.
This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.