Fried eggs will be perfectly crispy if you add one kitchen staple to the pan. A professional chef says getting perfect fried eggs is all down to adding a common kitchen ingredient to the pan.
The Secret to Perfect Fried Eggs
Everyone has their own theory on how best to prepare their favourite breakfast dish. But when it comes to fried eggs, chef Frank Proto claims that incorporating just one everyday ingredient is the secret to making them perfectly crispy every single time.
Explaining in detail how to achieve the ideal fried egg, the chef noted that it is essential to introduce one key ingredient into the frying pan at precise moments in order to guarantee the best possible outcome.
Butter: The Key Ingredient
In a demonstration on the Epicurious YouTube channel, the chef explained that the first step before beginning the cooking process is ensuring the frying pan reaches the correct temperature and remains well-controlled throughout preparation.
Revealing that the special ingredient is butter, he showed how the secret to superior results lies in adding it to the pan at exactly the right moments, as well as using the correct quantities.
Once the pan has reached the appropriate temperature, he recommends beginning to add butter straight away, stressing that the amount matters and that, initially, only enough should be used to "grease up" the frying pan.
The Basting Technique
Then, once the eggs have been left to cook briefly, the most critical stage of the process begins, with Frank explaining: "Then I'm going to put big knob of butter in here for basting. At this point, the white is nice and set around the yolk, I'm going to take my butter and baste it around."
After adding butter around the egg white, taking care to avoid the yolk, he pauses momentarily to allow them to caramelise before serving.
Another Chef's Tip for Scrambled Eggs
In another YouTube video by Chef Brian's Kitchen, the chef shared a tip for enhancing scrambled eggs by adding mayonnaise to the mixture. He emphasises the importance of understanding the culinary science behind this addition, stating: "Part of the learning of cooking is learning the science of it."
He then describes his technique, saying: "If you make homemade mayonnaise, it's just egg yolks that are emulsified with some oil and it turns into mayonnaise." According to him, the result of adding this ingredient ensures an "unbelievable soft scramble like no other."
