Chef Will Murray of Fallow restaurant has shared a simple tip for achieving the perfect fried egg: swap butter and olive oil for rapeseed oil. According to Murray, this change in cooking fat is the key to getting crispy edges and a runny yolk without the egg sticking or burning.
Why rapeseed oil works best
Rapeseed oil has a higher smoke point than olive oil, making it ideal for frying eggs at high heat. Murray explains that with the right amount of oil and temperature, the egg can essentially cook itself without flipping. He describes the method as "super quick" and yielding "super crispy" results.
Step-by-step method
To prepare the egg, Murray recommends pouring a substantial layer of rapeseed oil into a pan and cracking eggs into separate bowls first to remove any shell fragments. He then gently slides each egg into the pan from a low height to avoid breaking the yolk. Cooking on high heat, he ladles hot oil over the egg whites to speed up cooking and create a bubbly texture. The eggs are done when the whites are fully set and no longer translucent.
Finishing touches
Once cooked, use a spatula to transfer the egg to a plate lined with kitchen paper to absorb excess oil. Season with salt and pepper and serve immediately. Murray emphasizes that the goal is a "nice and crispy" exterior with a "nice and runny" interior.
