Fried eggs with gloriously crispy edges and a perfectly jammy yolk are easier to achieve by swapping olive oil for avocado oil, according to cooking expert Katherine McPhillips. While olive oil and butter are common choices, their low smoke points often lead to burnt oil and soggy eggs.
Why Avocado Oil Works Best
Avocado oil withstands higher temperatures without smoking or deteriorating, allowing the egg whites to set quickly and develop golden, lacy edges. In contrast, olive oil and butter break down under high heat, causing the egg to absorb excess oil and turn greasy.
McPhillips notes that fried eggs frequently cause frustration because the whites set rapidly. If the pan isn't hot enough, they come out soft rather than crisp. Extending cooking time doesn't help—the edges burn while the rest remains undercooked.
How to Make a Crispier Fried Egg
The method is simple: heat one teaspoon of avocado oil in a frying pan over medium heat. For extra flavor, add smoked paprika or other seasoning to the hot oil and stir for about 10 seconds—a technique called blooming that infuses the oil. Then crack an egg into a small bowl and slide it into the pan to preserve its shape.
Season with salt and pepper, cook for two to three minutes, and cover the pan during the final minute to cook the yolk through. The result is a perfectly crispy fried egg with a runny yolk, far superior to one made with olive oil.
Ingredients and Method
- One large egg
- One teaspoon avocado oil
- Smoked paprika (optional)
- Salt and pepper
Pour avocado oil into a pan over medium heat. Once simmering, add smoked paprika and stir for 10 seconds. Crack egg into a bowl, slide into pan, season, and cook 2-3 minutes, covering for the last minute. Remove from heat when whites are set and yolk is runny.
