Fried eggs are a versatile staple, enhancing everything from full English breakfasts to salads, burgers, croque madames, and noodle stir-fries. Achieving the perfect fried egg—whether with a runny yolk, crispy edges, or over-easy—can be tricky, but a simple step before cooking ensures thicker, more flavorful results.
The Key to Thicker Fried Eggs
The secret lies in using the freshest eggs possible. According to BBC Good Food, "The fresher an egg, the stronger the proteins are in the white, which means the egg will form into a neater shape in the frying pan. Old eggs will spread out very thinly." Older eggs produce thin, flat outcomes, so checking freshness before cooking is essential.
Choosing the Right Fat
The type of fat used also impacts flavor. For a full English breakfast, leftover bacon fat or a knob of butter works well. For more indulgent dishes, olive or rapeseed oil is suitable. Coconut oil adds a touch of flavor when frying eggs for nasi goreng or dhal.
How to Make a Perfect Fried Egg
Ingredients:
- One fresh egg at room temperature
- One small knob of butter or 1 tbsp oil
Method:
- If using butter, warm it in a frying pan until melted but not browned. For oil, simply heat it in the pan.
- Crack the egg onto a small plate or saucer to avoid shell fragments falling into the pan.
- Gently slide the egg from the plate into the pan.
- Place a lid on top and cook over low heat for three minutes.
- Check that the white has set. If not, cook for an additional 30 seconds and check again.
- The whites should be fully set while the yolk remains runny. Season to taste and serve.
