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I occasionally have a fried egg - using low cal spray of course!

However, my eggs spread totally over the pan, leaving a really thin white part, and making them really hard to get out of the pan - usually resulting in the yolk breaking!

Aside from getting some sort of egg mould, how on earth do I get them to stay small?!
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this always happen to me,

the trick that works for me is i break the egg at the corner of the pan and leave it their for 2 minutes each side then slowly lift it afterwards.

good luck with trying
hmmm, ok

what about the kind of spatula do you use to flip the eggs? i use the one thats very flat and sort of poke under the egg every now and then lol, weird i no lol

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