Chef Will Murray of Fallow restaurant has shared a simple tip for achieving perfectly fried eggs: ditch olive oil and butter in favor of rapeseed oil. According to the chef, this single ingredient swap yields "super crispy" edges while keeping the yolk runny.
Why Rapeseed Oil Works Best
Rapeseed oil has a higher smoke point than olive oil, making it ideal for high-heat frying. Chef Murray explains that with the right amount of oil and temperature, the egg can essentially cook itself without flipping. The method involves deep-frying the egg in hot rapeseed oil for a "super quick" and "super crispy" result.
Step-by-Step Method
To prepare, pour a substantial layer of rapeseed oil into a pan and crack eggs into separate bowls beforehand to remove any shell pieces. Carefully lower each egg into the pan from just above the surface to avoid breaking the yolk. Cook on high heat, ladling hot oil over the egg whites to accelerate cooking and achieve a crispy, bubbly finish. The eggs are done when the whites are fully set and no longer translucent.
Serving Suggestions
Once cooked, transfer the egg to a plate lined with kitchen paper to absorb excess oil. Season with salt and pepper, and serve on toast, avocado, or any preferred base. Chef Murray emphasizes that this technique delivers a "nice and crispy" exterior with a "nice and runny" interior.
