Fried egg yolks often end up dried out and crumbly because it is easy to overcook them. Chef Rebecca Eisenberg, founder of The Practical Kitchen, has shared a simple technique that takes less than 30 seconds of effort to keep yolks runny and tender.
Why eggs overcook
Fried eggs can easily become burned and broken if cracked straight into the pan without much thought. The yolk takes longer to set than the whites, so most people accidentally overcook it. It is common to cook a fried egg until the edges turn crispy, but by then the yolk has dried out, becoming crumbly and cracked, and it falls apart as soon as it is cut into.
Rebecca said: “Instead of cracking the egg directly into the pan, first separate the yolk from the white. Set the yolk aside in the eggshell or a small bowl.”
The separation method
Separating the egg whites and yolk before cooking gives much more control, making it easier to achieve the texture you want. The whites need more time and heat to fully set, while the yolk needs to stay at a lower temperature to remain runny.
By cooking the whites first, they get enough time to firm up and develop golden, lacy edges without overcooking the yolk. Adding the yolk to the pan a few minutes later means it spends less time cooking, helping it stay intact and deliciously runny.
Separating an egg takes around 20 to 30 seconds and can help achieve a tender white with golden, lacy edges and a perfectly runny yolk.
How to make better fried eggs
Per person, you will need one egg, one tablespoon of olive oil (or a cooking spray), salt and pepper, and other seasonings such as paprika.
To begin, crack the egg gently while keeping the yolk in one half of the shell, and transfer it between the shell halves while letting the white drain into a bowl. Place the yolk in a separate small bowl.
Heat the oil in a frying pan over a low-medium heat until hot, but not popping or sizzling heavily. Carefully pour the egg white into the pan and use a spatula to push any thin, watery parts towards the centre. Season the white with salt, pepper and any other seasonings.
Cook for three to four minutes, until the white is firm and no longer translucent, then place the yolk on top of the cooked white using a spoon. Cook for another one to two minutes, or until the outside of the yolk has set while the inside remains runny.
Cover the pan with a lid for the final minute if you want the top of the egg more thoroughly cooked. Slide a spatula underneath the egg and serve it on a plate or a piece of buttery toast, resulting in a tender yet crispy fried egg.
