One chef has revealed there’s a key mistake people make when frying eggs that keeps them from getting the perfect crispiness — and it’s all because of the oil
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You probably think frying an egg is easy, right? Just put it in a pan for a few minutes and you’re done.
But apparently there’s one crucial mistake many of us make every time we head out to scramble some eggs for our Sunday morning roast meat which might prevent us from nailing the perfect crisp around the outside of the egg.
Accordingly different chefsthe trick most of us miss is the amount of oil we use when we crack our eggs in the pan, since underuse is likely to cost us dearly in the end result.
If silky and smooth eggs are more your style, chances are you’re not flawless either – as chefs have also claimed tricks to get the perfect soft fried egg too.
However you like your balls in the morning, here’s how to nail them every time.
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Crunchy fried eggs
The trick to perfecting a crispy fried egg is in the oil—and lots of it.
According to chefs, you need a lot of oil in the pan for this method to work, and it needs to be hot. The process requires a nearly fried egg to achieve the desired crispiness.
MasterChef Finalist Juanita Hennessey told The Mirror: “You need to make sure the oil is hot before you start frying. Baste, don’t turn, and season as you go. I like to add a sprinkling of dried chill flake or cayenne just to give them an extra kick: smash!”
While other finalists Billy and Jack said the most important part of the process is making sure your oil is “spitting hot” before you even think about cracking your balls.
They said: “The trick is to spit heaps of hot oil, ideally canola or vegetable oil, hot enough for the egg to crackle as it goes in and enough to cover the pan, almost shallow frying area, no mess here.”
“To get a perfect top, scoop oil over it, yes, but you can also put a lid on the skillet and the heat and steam will seal the top, with a perfect yolk but without the undercooked whites.”
Soft fried eggs
If you’d rather your eggs be less crispy, consider following these tips – although they might see you spending longer in the kitchen than your crispy-loving friends.
Jamie Oliver likes his fried eggs this way, but he advises turning the heat down and cooking the egg very slowly — which gives great results but takes a long time.
Irish food bloggers the GastroGays However, have a few extra pointers that will guarantee you get the perfect fluffy fried egg “every time.”
They said: “We believe we’ve perfected the ideal fried egg, which is one of the simplest recipes, but one of the most easily confused.
“A fried egg shouldn’t be rubbery, too crunchy, a jelly-like white or chalky yolk, so here’s how we do it:
“Place a sauté pan over medium-high heat with a teaspoon of butter (or oil). Wait for the butter to bubble to crack your egg and keep the heat at the same temperature, but you don’t want to “spit out” the egg too much.
“Then when the egg has cooked over direct heat for a minute, sprinkle some coarse sea salt on top (we like to salt the egg at this point) and then reduce the heat to low and close a lid for another minute or so.
“The residual heat will almost steam the top of the egg to ensure there isn’t an undercooked white, but the yolk is still golden, runny and delicious. It works every time!”
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https://www.mirror.co.uk/lifestyle/chef-shares-oil-mistake-people-26601170 The chef shares the 'oil mistake' people make that keeps them from getting crispy fried eggs