Fried egg yolks often come out of the pan watery and still slightly raw, but a simple kitchen item can solve the problem. Using a frying pan lid while cooking traps heat and steam, which cooks the top of the egg evenly with the bottom, according to Charlotte Oate, creator of Charlotte's Lively Kitchen.
Most people crack an egg straight into a frying pan, which causes the whites to cook faster than the yolk because they are exposed to more heat. This can make the whites look crispy or even charred before the yolk is ready, leaving a watery, unappetising yolk. Some recipes suggest spooning oil over the yolk as it cooks, but this makes it more likely to break apart or dry out, resulting in a rubbery top.
Why a lid works
Oate recalled: “When I was about twenty, I remember a friend, who worked as a chef at the time, explaining to me the secret of cooking a good fried egg – using a lid to circulate heat around the egg. This helps the top of the white to cook without overcooking the bottom of the white or the yolk.”
A lid traps more heat around the yolk instead of letting it escape into the air, so the top of the egg cooks at the same rate as the bottom. It also creates steam, which helps cook the yolk, so there is no need to worry about a translucent yolk.
How to cook a fried egg yolk properly
You will need one large egg, cooking spray, salt and pepper, a frying pan with a glass lid, and a spatula. Using a lid means you do not need to spoon oil or butter over the yolk, so you can make a healthier fried egg if you wish. Cooking spray is recommended because it makes the egg less greasy and stops hot oil or fat spitting from the pan while cooking.
To begin, place a pan on a medium-low heat and spray it all over with cooking spray. Move the pan as it heats up so the spray spreads evenly. Once the pan is hot, carefully add the egg. It can be easier to crack the egg into a bowl first and then add it to the pan.
Let the egg cook untouched for two minutes until the white starts to look cooked, then place a lid over the pan. Cook for roughly two more minutes. Keep a close eye on the egg, as it is easy to overcook at this stage. The yolks should look firm and jammy rather than dry or crumbly.
Check the egg is ready by gently shaking the pan; it should look set but the yolk should still visibly wobble when just right. Immediately take it off the heat when done. Place on a plate or slice of toast, and the fried egg yolk should look tender but completely cooked through.
