A top chef has revealed that the secret to tastier eggs is not extra salt, but a simple drizzle of olive oil after cooking. Nima Safaei, a Soho restaurateur, says adding good-quality extra virgin olive oil to finished eggs is "more effective" than adding multiple ingredients during cooking.
Why Olive Oil Works Better Than Salt
According to Safaei, eggs pair brilliantly with fresh herbs, citrus, and good olive oil. He explains: "A drizzle of excellent extra virgin olive oil over a finished egg dish is often more effective than adding lots of extra ingredients during cooking." He particularly recommends this for fried and scrambled eggs, noting that it brings freshness and depth of flavour.
Tips for Perfect Fried Eggs
For fried eggs, Safaei advises using medium heat rather than high heat. This allows the white to set slowly while keeping the yolk runny. He adds, "A little butter added towards the end gives fantastic flavour."
Scrambled Eggs: Less Is More
When it comes to scrambled eggs, the chef warns that most people overcook them. "I've found that most tend to overcook their scrambled eggs, so I'd say cook them gently and stir continuously," he advises. The eggs should be creamy and slightly loose when removed from the pan, as they will continue cooking from residual heat.
Poached Eggs: Freshness Is Key
For poached eggs, Safaei emphasises that freshness is crucial. "A cooking style that many struggle to replicate at home, the fresher the eggs, the better," he says. He recommends bringing water to a gentle simmer, creating a small whirlpool, and carefully sliding the egg into the centre. The fresher the egg, the neater the result.
Upcoming Cookbook and Frittata Recipe
Safaei is releasing his debut cookbook, At Home with Nima, this summer, which aims to bring his "simple and fresh Italian food" philosophy into home kitchens. The book follows a year in the chef's life, capturing seasonal cooking and dishes he prepares for family and friends. One featured recipe is a frittata, an egg-based Italian dish similar to an omelette.
The chef emphasises simplicity, stating that results depend largely on ingredient quality. "Parmesan, fresh herbs, good-quality cheese and seasonal vegetables all work beautifully," he says. In his cookbook, he shares a herb frittata made with parmesan, basil, parsley, and chives. "It's a great example of how a handful of fresh ingredients can transform eggs into something really special." He adds that people should try using fresh herbs in larger quantities than usual, as Italians often use herbs generously rather than as a garnish. "Parsley, basil, tarragon and chives can completely change a dish," he concludes.
