Chef Will Murray of Fallow restaurant has revealed a simple cooking oil swap that guarantees perfectly crispy fried eggs every time. By replacing olive oil or butter with rapeseed oil, home cooks can achieve a "super crispy" exterior and a runny yolk in just one minute, according to the chef.
The Science Behind the Swap
Rapeseed oil has a higher smoke point than olive oil, making it less likely to burn at high temperatures. This allows the egg to develop a crispy, golden edge without the risk of scorching. Murray describes the technique as "super quick" and says it produces results that rival those of professional chefs.
Step-by-Step Method
To prepare the perfect fried egg, Murray recommends pouring a generous layer of rapeseed oil into a non-stick pan and heating it until shimmering. Crack each egg into a separate bowl first to easily remove any shell fragments. Gently slide the egg into the pan from a low height to avoid breaking the yolk.
Cook over high heat, using a ladle to spoon hot oil over the egg whites. This accelerates cooking and creates a bubbly, crispy texture. The egg is done when the whites are fully set and no longer translucent. Remove with a spatula onto a paper towel-lined plate to absorb excess oil, then season with salt and pepper.
Why It Works
According to Murray, the key is the oil's smoke point and the technique of basting. "The aim is to get the exterior nice and crispy while keeping the interior nice and runny," he explains. This method eliminates the need to flip the egg, reducing the risk of breaking the yolk.
Additional Tips
For best results, use a pan with enough oil to submerge the egg white, but not the yolk. Serve immediately on toast, avocado, or your favorite base. The chef emphasizes that with the right oil and temperature, the egg essentially cooks itself.
