Celebrity chef Jamie Oliver has shared a simple 30-second air fryer hack that will help you 'max out flavour and efficiency' in the kitchen. In a brief clip posted on his Facebook page, Oliver demonstrates a technique that involves layering ingredients to cook two dishes simultaneously.
The Hack: Layering for Efficiency
Oliver explains: 'Me and my team pushed the air fryer to its limit - and one of those ways was having thinned cooking of the top of that little tray and having other things reheating at the bottom.' He showcases a sweet potato recipe, placing herbs and spices at the bottom of the air fryer, sliding the tray back in, and arranging the sweet potato on top. This method allows him to prepare two separate dishes at once, saving time and energy.
'But if you think about having meat or fish [dripping] onto beans, chickpeas, tomatoes [below], you can really max out flavour and efficiency really fast,' Oliver shares.
Fan Reactions
Supporters have expressed enthusiastic approval. One fan commented: 'Just cooked the salmon with salsa dish for our evening meal it was delicious.' Another added: 'Awesome. Cooking in layers. I use mine a lot mostly meats potatoes.' A third said: 'Top stuff again, Jamie.' Others shared their own experiences, with one stating: 'I have a shelf style air fryer and love it.' Another wrote: 'Just bought some air fryers for school and your book arrived yesterday... it's beautiful. Looking forward to trying out some of your dishes.'
Gordon Ramsay's Fried Egg Technique
This wave of culinary shortcuts follows celebrity chef Gordon Ramsay's essential techniques for the perfect crispy fried egg with a runny yolk. Ramsay suggests starting with a knob of butter in a frying pan, letting it melt, then reducing the heat and adding a pinch of salt and pepper before cracking in the egg. The butter and seasonings serve as a basting liquid, locking in flavours.
Once the egg is in the skillet, increase the temperature and wait for the edges to bubble and crisp. For an extra punch, Ramsay recommends a sprinkle of chilli flakes. He then uses a spoon to baste the melted butter and seasoning over the yolk, ensuring even cooking. In a YouTube demonstration, Ramsay explains: 'All I do now is literally get the butter, shake that [pan] gently, and just baste the egg whites around the yolk. And that helps cook.'
He continues: 'Sometimes, with that raw egg white near the yolk, it can feel a bit icky, but the best trick is to use the spoon and lavish your egg with it. Check that out – the blistering look is incredible.' Ramsay advises bringing the pan onto a cold surface to help separate the egg, then flipping if desired. 'I like my yolk really nice and runny,' he says. 'When we come to serve, use a spatula to drain off your egg. And there we have a beautiful, stunning, delicious fried egg.' He adds: 'Runny yolk, nice crispy delicious egg white and when you finish it with that little touch of chilli flake it elevates that amazing flavour.'
