In this episode of “I’m a carnivore I do what I want,” I’ve decided to do all my cooking on a George Foreman grill.*

Mostly I don’t want to bother cleaning up multiple cooking surfaces, so when I break out the Foreman, I want to make as much use of it as possible. So far this has included

  1. Burgers (obviously)
  2. Shredded smoked pork that crisps up like carnitas (extra good with Hawaiian red sea salt)
  3. Fried eggs (what!?)

Hear me out: it’s not all that different from frying eggs on the stove. The Foreman grill is a heated nonstick surface, much the same as your basic frying pan. Yes, there are the grill ridges but the surface is so nonstick those don’t seem to matter.

The biggest logistical challenge is the slope of the grill top. This is great when you’re trying to drain fat off of burgers, but problematic when you’re trying to keep runny eggs in place until they start to cook and solidify.

Fortunately this one is easy to solve. Simply prop the front feet of the Foreman grill up on the fat-catcher. It doesn’t make the surface of the grill completely flat (at least for my grill), but it’s enough of a change that it does the trick. I use a spatula as a backstop to catch the small amounts of runny egg white that try to escape down the slope.

Ask me how I figured this out — and I’ll show you the entire raw egg that plopped its way into the fat-catcher.

That’s all great, I can hear you saying, but what about the top of the egg? Are you going to flip it? The answer, my friend, is no. The egg stays in place. BUT, to cook the top quicker, I lower down the top hinge until it hovers over the egg. The grill can’t close all the way, because that would smash the egg yolk, but I can get a pretty good hover going by bending down and peeking in between.

By doing this, the top hotplate acts as a salamander to help the top of the egg whites cook a little quicker and the yolk get all velvety.

We all know the final verdict is how the eggs are cooked. Not bad, as it turns out. While they’re not the best fried eggs I’ve had in my life, they’re pretty good. Not rubbery at all (but that’s because I watched them like a hawk, like one must do with fried eggs). Just don’t expect a pretty round shape, because between the grill ridges and the anti-slope spatula backsplash, that ain’t happening.

Now that I’ve cooked eggs with a Foreman grill, I feel like I can cook anything.

What’s next?

 

*That’s a lie, I also make heavy use of my crock pot.