Many home cooks believe they know how to fry an egg, but according to culinary legends, there is a right way and a wrong way. Fernand Point, the father of modern French cuisine, judged chefs by their fried eggs, while José Andrés admits he has spent his whole life perfecting the dish. For a standard British sunny-side up egg, the key is technique, not just ingredients.
Start with eggs at room temperature; cold eggs increase the risk of overcooked yolks. Very fresh eggs are best, as stronger proteins create a neater shape. While bacon fat is traditional, butter is recommended for its rich flavour that complements the yolk, though olive oil works well with dishes like morcilla and chickpeas.
Delia Smith uses a high heat for 30 seconds, then medium for a minute, producing a crispy, frilly edge and runny yolk. However, some find the white too tough. José Andrés uses a medium-high heat with more oil in a small sauté pan, tilting to baste the egg. This shallow-frying method yields a perfectly cooked egg in just 30 seconds, though it requires practice to avoid spitting oil.
Ultimately, the perfect fried egg depends on personal preference. Whether you prefer butter or olive oil, high heat or medium, the goal is a set white and runny yolk. Experiment with different fats and techniques to find your ideal method.
