Major experiment. If we can sub applesauce for oil in baking, can we also sub it for oil when frying? I take the challenge.
The contenders await their feat. An egg. A jar of applesauce.
Applesauce heads into the heated pan first. He makes like Pac-Man. I then crack my egg over the glob of apple mush and helplessly await as the clear turns to white.
But will it stick?
Can it flip?
Not bad! The egg didn’t stick too much but maybe that’s because I had a nonstick pan. It gave the egg a subtly sweet taste that I surprisingly enjoyed. I ended topping my 2 eggs with some freshly made mango pico-de-gallo and a brigade of sliced tomatoes.
Can you try this and tell me if it works for you?