Fried eggs will have crispy edges and a tender centre by adding 1 common ingredient. This recipe only needs four simple ingredients you'll find at home.
Nothing beats waking up on a weekend morning and getting a whiff of a delicious English fry-up being made. Regardless of whether you are a hash brown lover, a mushroom hater or a black pudding supporter, what is expected on your plate is a side of your favourite eggs.
Among all the variations of the breakfast egg, including scrambled or omelette, the fried egg is the easiest to master. Whether you are making a sunny-side-up or over-easy egg, each technique is simple to do and promises delicious flavour.
However, the best fried egg has crispy edges and a tender and gooey centre. A Chef at Serious Eats admitted that the best method to use is the "high-heat technique."
They said: "Most of the fried eggs we eat are not really fried. I mean, they're fried, but they're not fried. The first time I tasted eggs that were truly fried was in the streets of Thailand, where a lady with a mobile wok burner served me a plate of rice topped with phat ka-phrao (pork with holy basil)."
"She handed the plate over, but held her hand up, indicating I should wait. As I held the plate, she added more oil to the empty wok, heating it up until it looked like it was just about to start smoking, before slipping an egg into it."
"The egg immediately started sputtering and spitting as she used her spatula to help the hot oil flow in waves over the top of the egg. Thirty seconds later, it was deposited on my plate with crisp, lacy edges, a tender centre, and a runny yolk to mix in with my rice. It was a revelation."
Fortunately, this technique does not require a wok burner to replicate this perfect egg, and it only requires four simple ingredients.
What you'll need:
- Two eggs
- Three tablespoons or 45 ml of vegetable oil (you can also use olive oil)
- Salt to taste
- Freshly ground black pepper to taste
Equipment you can use:
- 10-inch cast iron skillet
- Carbon steel skillet
- Nonstick skillet
How to make it
Start by heating the oil in your skillet over medium-high heat until it shimmers. To know when it's ready, add a quick drop of water in the skillet; if it instantly sizzles, the pan is ready.
Carefully crack the eggs straight into the oil. Season generously with salt and pepper. Next, tilt the pan towards you so the hot oil gathers at the edge, then use a spoon to repeatedly baste the egg whites with the sizzling oil.
Avoid the yolks to keep them perfectly runny. After just 45 seconds to one minute, the eggs will turn deliciously puffy with crisp edges and set whites. Transfer to a plate and serve immediately.
