Swapping the usual cooking fat – whether olive oil or butter – for sesame oil is one of the easiest ways to add more flavour to a fried egg. The oil gives the egg a crispy edge and brings warm nuttiness, a slight tang, and a hint of fruitiness all at once.
A simple swap with big flavour
Angela Patrone, a senior lifestyle reporter, tested the trick after seeing chefs online praise sesame oil. She found that it works, transforming the fried egg's flavour and texture. She used a fairly dark toasted sesame oil from Sainsbury's.
The main difference between sesame oils comes down to how long the seeds are toasted before the oil is made. The darker the oil, the stronger and richer the flavour.
How to fry eggs in sesame oil
Start by warming half a teaspoon of toasted sesame oil in a small non-stick frying pan over a medium-low heat until it begins to shimmer. For a bigger sesame hit, scatter some toasted sesame seeds into the pan once the oil is hot, add the egg, then finish with a few more seeds on top.
If you prefer a milder flavour, mix the sesame oil with a neutral oil such as sunflower or vegetable oil. Before cooking, keep the eggs in the fridge for at least an hour, which helps the yolk stay creamy and runny without overcooking.
The lid trick for perfect sunny-side up
Crack the egg into a small bowl first rather than straight into the pan, so you can check for shell, keep the yolk intact, and lower the egg gently into the right spot. Once the egg is in the pan, wait for the whites to start setting, then cover with a lid for two minutes. The steam cooks the top of the egg without needing to flip it.
The lid keeps the heat in and lets the egg cook evenly from both bottom and top. Without it, the base cooks too fast while the top stays raw, risking rubbery whites before the yolk is ready.
