There's nothing quite like waking up on a weekend morning to the aroma of a delicious English fry-up being prepared. Whether you're a hash brown enthusiast, a mushroom hater or a black pudding advocate, what's guaranteed on your plate is a serving of your preferred eggs.
Among breakfast egg varieties, including scrambled or omelette, the fried egg is the simplest to perfect. Whether you're preparing a sunny-side-up or over-easy egg, each method is straightforward to execute and delivers delicious flavour. Nevertheless, the perfect fried egg boasts crispy edges and a soft and runny centre.
The Chef's Secret: High-Heat Technique
A chef at Serious Eats revealed that the optimal approach to use is the "high-heat technique." They said: "Most of the fried eggs we eat are not really fried. I mean, they're fried, but they're not fried.
"The first time I tasted eggs that were truly fried was in the streets of Thailand, where a lady with a mobile wok burner served me a plate of rice topped with phat ka-phrao (pork with holy basil).
"She handed the plate over, but held her hand up, indicating I should wait. As I held the plate, she added more oil to the empty wok, heating it up until it looked like it was just about to start smoking, before slipping an egg into it.
"The egg immediately started sputtering and spitting as she used her spatula to help the hot oil flow in waves over the top of the egg. Thirty seconds later, it was deposited on my plate with crisp, lacy edges, a tender centre, and a runny yolk to mix in with my rice. It was a revelation."
Ingredients and Equipment
Thankfully, you don't need a wok burner to recreate this perfect egg at home, as the method calls for just four basic ingredients.
What You'll Need:
- Two eggs
- Three tablespoons (45 ml) of vegetable oil (olive oil also works)
- Salt to taste
- Freshly ground black pepper to taste
Equipment Options:
- 10-inch cast iron skillet
- Carbon steel skillet
- Nonstick skillet
Step-by-Step Instructions
Begin by heating the oil in your skillet over a medium-high heat until it begins to shimmer. To check whether it's sufficiently hot, drop a small splash of water into the pan; if it sizzles straight away, you're ready to go.
Carefully crack the eggs directly into the hot oil and season generously with salt and pepper. Tilt the pan towards you so the oil pools at the edge, then use a spoon to repeatedly baste the egg whites with the bubbling oil.
Steer clear of the yolks to ensure they remain perfectly runny. Within just 45 seconds to one minute, the eggs will puff up beautifully, developing crisp edges and fully set whites. Transfer to a plate and serve straight away.
