Frying eggs in sesame oil instead of olive oil or butter adds a warm nuttiness, a distinctive tang, and a subtle fruity note, while crisping them beautifully. This simple swap transforms a breakfast staple into a more flavourful dish.
The Sesame Oil Method
Angela Patrone, a self-confessed egg enthusiast, typically scrambles eggs with Greek yoghurt, but recently craved a good fried egg. After experimenting with pickle juice brine, paprika, and basil pesto, she tried sesame oil, inspired by chefs online who praise its extra dimension.
Patrone used a reasonably dark toasted sesame oil from Sainsbury's. The key difference between sesame oils is how thoroughly the seeds are roasted before pressing; more heavily toasted varieties have a deeper flavour and darker hue.
Step-by-Step Frying
To make fried eggs in sesame oil, warm half a teaspoon of toasted sesame oil in a small nonstick frying pan over medium-low heat until it shimmers. For a stronger sesame flavour, scatter toasted sesame seeds in the hot oil, add the egg, and finish with more seeds on top. Blending sesame oil with a neutral oil yields a subtler taste.
Patrone recommends refrigerating eggs for at least an hour before frying for a creamy, runny yolk without overcooking. She also cracks the egg into a bowl first to ensure an intact yolk and shell-free crack, and to position it precisely in the pan.
Why the Lid Matters
Once the egg is in the pan, wait until the whites begin to set, then cover with a lid for two minutes. The steam gently cooks the yolk, and the lid ensures even cooking by trapping heat and steam, cooking the egg from both bottom and top. Without a lid, the bottom cooks too fast, leaving a rubbery white before the yolk is done.
