Fried eggs can often turn out greasy with limp edges if you simply throw them in the pan with a little olive oil, but there is an easier way to ensure they crisp up properly. According to Katherine McPhillips, swapping olive oil for avocado oil yields tastier, crispier results.
Why Avocado Oil Works Better
Olive oil and butter have low smoke points, meaning they cannot withstand high temperatures without burning. This causes the oil to soak into the egg whites, making them soggy. Avocado oil, however, has a higher smoke point and handles the high heat needed for crisp edges without smoking or breaking down. The result is a fried egg with golden, lacy edges and a jammy yolk.
How to Make a Crispier Fried Egg
Ingredients: one large egg, one teaspoon of avocado oil, smoked paprika (optional), salt, and pepper.
Method: Add avocado oil to a frying pan over medium heat. Once simmering, stir in smoked paprika for about 10 seconds to bloom the seasoning. Crack the egg into a small bowl and gently slide it into the pan. Season with salt and pepper. Cook for two to three minutes, placing a lid on the pan during the last minute to cook the yolk. Remove when whites are bright white and yolk is still runny.
Additional Tips
Blooming spices in the oil infuses flavour into the entire egg and helps seasoning cling to the edges for even crispiness. This step is optional but recommended for extra taste.
