Simple mistake everyone makes when frying eggs and how to fix it
Whether it's nestled in a full English, crowning a bowl of ramen or paired with a portion of chips, nothing quite matches the taste of a flawlessly fried egg.
You might reckon you've got your egg-frying game down pat, but there are plenty of easy-to-overlook steps that novice cooks often miss in their quest for crispy edges and a lush, runny yolk.
Just because it's a quick job doesn't mean there aren't loads of ways to jazz up your eggs – and you could be making blunders without even knowing it.
Foodie news hub, Mashed has put together a comprehensive guide highlighting the easy-to-forget steps when frying eggs that, if remembered and applied, can lead to cracking results.
From the type of eggs you're using to whether you're sizzling them in fat or oil, there are numerous tricks to take your eggs up a notch, with one glaringly obvious, yet frequently ignored, error, reports the Express.
Think back to the last time you fried up some eggs, perhaps for a lazy Sunday brunch or as a hangover remedy. Can you recall which pan you used?
By opting for the wrong kind of pan to fry your eggs, you're setting yourself up for a flop, which can be sidestepped with a top-notch non-stick or cast iron pan.
If you're going for the latter, make sure it's well-seasoned to prevent your eggs from sticking or breaking up while they're bubbling away. This nugget comes courtesy of Joseph Provost, a chemistry and biochemistry professor at the University of San Diego.
Mashed has quoted Joseph speaking to the Washington Post, revealing that "most pans, even the really good ones, are actually filled with little cracks and crevasses," which means when they're heated up, the metal expands and egg liquid gets caught in those tiny gaps.
To dodge this culinary pitfall, opt for a non-stick solution, which acts as a slick barrier between the pan's surface and your eggs.
Bear this tip in mind next time you're frying up eggs – it could be the game-changer you never knew you needed.
For those on a quest for the ultimate fried eggs, consider cooking them in some form of fat – it adds taste and creates an additional protective layer on any pan, echoing the previous advice.
It's also wise to preheat the pan before introducing the eggs. This principle holds true for most foods when frying, searing, or aiming for a golden crunch.
If you're using fat, as suggested, wait until the pan is sizzling hot before adding it, then let it heat up a bit more before popping in your eggs.
And here's a final nugget from the egg aficionados: let your eggs reach room temperature before cracking them open. If you cook straight from the fridge, you risk a rubbery white and an overdone yolk.
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