Fried eggs

Fried eggs

By
From
Leiths How to Cook
Photographer
Peter Cassidy

Always use very fresh eggs for frying and a non-stick or well-seasoned frying pan of an appropriate size for the number of eggs you are frying.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. To fry 2 eggs, heat a frying pan over a low to medium heat and add ½ tablespoon each olive oil and butter. Heat gently for 2 minutes, then crack an egg into a small bowl and carefully pour it into the frying pan. Repeat with the second egg.
  2. Allow the egg whites to start to set. You may need to adjust the temperature: if it is sizzling fast and furiously then lower the heat; if there is no sizzle at all, increase the heat a little. The egg should cook, but not brown, on the underside.
  3. Once the white has set around the yolk, use a spoon to baste the fat over the yolk.
  4. Depending on preference, the yolk can be left very yellow and runny or it can be basted until it has clouded over a little, with the yolk still runny underneath.
  5. Carefully insert a fish slice underneath an egg and lift it.
  6. Dab some kitchen paper underneath, then slide onto a plate. Repeat with the second egg.
Tags:
Leiths School of food and wine
cookery course
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