Fried eggs often end up burnt and broken when cracked straight into the pan, but a chef has shared a 30-second step that guarantees a tender white and a perfectly runny yolk.
Eggs can be tricky because the yolk takes much longer to set than the whites, so most people end up overcooking them. By the time the edges turn crispy, the yolk has usually dried out, becoming crumbly and falling apart when cut.
Chef's simple separation method
Rebecca Eisenberg, chef and founder of The Practical Kitchen, suggests separating the yolk from the white before cooking. She said: "Instead of cracking the egg directly into the pan, first separate the yolk from the white. Set the yolk aside in the eggshell or a small bowl."
This gives more control, as the whites need more time and heat to set, while the yolk should stay at a lower temperature to remain runny. Cooking the whites first lets them firm up and develop golden edges without overcooking the yolk. Adding the yolk a few minutes later means it cooks less, staying intact and runny.
How to make better fried eggs
Separating an egg takes only 20 to 30 seconds. You will need, per person: one egg, one tablespoon of olive oil (or cooking spray), salt and pepper, and other seasonings such as paprika.
Crack the egg carefully, keeping the yolk in one shell half, and transfer it between the halves to let the white drain into a bowl. Put the yolk in a separate small bowl. Warm the oil in a frying pan over a low-medium heat until hot but not spitting.
Pour the egg white into the pan and use a spatula to guide thin, watery parts towards the centre. Season with salt, pepper and any other seasonings. Cook for three to four minutes until the white is firm and no longer translucent, then spoon the yolk on top. Cook for another one to two minutes until the yolk's exterior is set but the inside is still runny.
Cover the pan with a lid for the final minute if you prefer the top more cooked, then slide a spatula underneath and serve on a plate or buttery toast.
