Most of us have been making fried eggs the same way for years - a splash of oil, a hot pan, and a watchful eye to make sure the yolk doesn't overcook. But according to one of Britain's most talented chefs, we've been doing it wrong all along.
The chef's secret
Will Murray, co-founder of Fallow restaurant in London, revealed that the secret to a truly perfect fried egg has nothing to do with a frying pan. Instead, it all comes down to your oven - and a surprisingly straightforward technique that home cooks can easily replicate.
Speaking in a TikTok video, Will lifted the lid on how his kitchen team manages to serve flawless fried eggs during a hectic breakfast and brunch service, reports the Express.
How to cook fried eggs in the oven
Rather than relying on a frying pan, Will and his team use a baking tray fitted with wide moulds - not unlike a Yorkshire pudding tin. A small amount of oil is poured into each mould before the eggs are cracked directly into the tray. The whole thing then goes into the oven at 160C (320F) for just two and a half minutes.
The real secret, however, lies in adding a touch of humidity to the oven during cooking. "At home you can use a small pan of water," Will explained. "Look at those egg yolks."
The result, he says, is consistently stunning: "Absolutely perfectly fried eggs. Really consistent every time."
Why humidity makes a difference
The addition of moisture inside the oven is the real game-changer. Steam helps to gently cook the top of the egg white without the need to baste it with hot oil - a common trick used by chefs when frying eggs the traditional way.
This means you get a fully set white with a gloriously runny yolk, without any of the crispy, rubbery edges that can so easily ruin a fried egg. Placing a small, oven-safe dish or pan filled with boiling water on the shelf below your eggs is all it takes to create that steamy environment at home.
Tips for the perfect baked fried egg
To get the best results from this method, there are a few things worth keeping in mind. Make sure your oven is fully preheated before the eggs go in, as an inconsistent temperature can lead to uneven cooking.
Use a light, flavourless oil such as sunflower or vegetable oil to avoid overpowering the delicate flavour of the egg.
If you prefer a firmer yolk, simply add an extra minute or so to the cooking time - but keep a close eye on things, as eggs can go from perfect to overdone very quickly. Once out of the oven, season generously with salt and freshly ground black pepper, and serve immediately for the best results.
A game-changer for crowds
For those cooking for a crowd this method is a game-changer. Rather than standing over a hot stove juggling multiple pans and trying to time everything perfectly, you can simply load up the tray, pop it in the oven, and have a load of perfectly cooked eggs ready at exactly the same time.
