Using fresh eggs is the key to achieving thick, flavourful fried eggs every time, according to BBC Good Food. The fresher the egg, the stronger the proteins in the white, which helps the egg hold a neat shape in the pan rather than spreading out thinly.
Why Fresh Eggs Matter
BBC Good Food explains: "The fresher an egg, the stronger the proteins are in the white, which means the egg will form into a neater shape in the frying pan. Old eggs will spread out very thinly." This simple tip can make a significant difference in the texture and appearance of fried eggs, whether for a full English breakfast, a burger, or a noodle stir-fry.
Choosing the Right Fat
Eggs can be fried in various fats, depending on the desired flavour. For a full English breakfast, use leftover bacon fat or butter. For more indulgent dishes, olive or rapeseed oil works well. Coconut oil adds a touch of flavour when frying eggs for nasi goreng or dhal.
How to Make a Perfect Fried Egg
Ingredients:
- One fresh egg at room temperature
- One small knob of butter or one tablespoon of oil
Method:
- If using butter, warm it in a frying pan until it liquefies but does not brown. For oil, simply heat it in the pan.
- Crack the egg onto a small plate or saucer to avoid shell fragments falling into the pan.
- Gently slide the egg from the plate into the pan.
- Place a lid on the pan and cook on low heat for three minutes.
- Check that the white has set. If not, continue cooking for another 30 seconds and check again.
- The whites should be fully set while the yolk remains runny. Season to taste and serve.
This method ensures a well-shaped, flavourful fried egg every time, with a fully set white and a runny yolk.
