Forget the salt shaker. According to Soho restaurateur and chef Nima Safaei, the secret to more flavorful eggs is a simple drizzle of good-quality extra virgin olive oil applied after cooking. He argues this single ingredient is often "more effective" than adding numerous extras during the cooking process.
Why Olive Oil Works Better Than Salt
Safaei explains that eggs pair beautifully with fresh herbs, citrus, and olive oil. He states: "A drizzle of excellent extra virgin olive oil over a finished egg dish is often more effective than adding lots of extra ingredients during cooking." He particularly recommends this technique for fried and scrambled eggs, noting that the oil brings "freshness and depth of flavour" that can surpass simply reaching for extra salt.
Tips for Perfect Fried Eggs
For fried eggs, Safaei advises using medium heat instead of high. This allows the white to set gradually while keeping the yolk runny. He adds, "A little butter added towards the end gives fantastic flavour," complementing the final olive oil drizzle.
Scrambled Eggs: Less Cooking Time Needed
The Italian chef notes that most people overcook their scrambled eggs. "I've found that most tend to overcook their scrambled eggs, so I'd say cook them gently and stir continuously," he advises. The eggs should be "creamy and slightly loose" when removed from the pan, as they will continue cooking from residual heat.
Poached Eggs: Freshness is Key
Regarding poached eggs, Safaei emphasizes that freshness is crucial. "The fresher the eggs, the better," he says. He recommends bringing water to a gentle simmer rather than a rolling boil, creating a small whirlpool, and carefully sliding the egg into the centre. "The fresher the egg, the neater the result."
Upcoming Cookbook: At Home with Nima
Safaei is launching his first cookbook, At Home with Nima, this summer, which aims to bring his "simple and fresh Italian food" philosophy into home kitchens. The book charts a year in the chef's life, showcasing seasonal cooking and meals he creates for family and friends. Among the recipes is a frittata, an egg-based Italian dish similar to an omelette. He maintains that simplicity is essential for an omelette, with outcomes depending primarily on ingredient quality. "Parmesan, fresh herbs, good-quality cheese and seasonal vegetables all work beautifully," he says.
In the cookbook, Safaei shares a herb frittata made with parmesan, basil, parsley, and chives. He encourages home cooks to use fresh herbs in larger quantities than usual, noting that Italians often use herbs generously rather than as a garnish. "Parsley, basil, tarragon and chives can completely change a dish," he adds.
