Article Date: 04/03/2022

You probably think frying an egg is easy, right? Just stick it in a frying pan for a few minutes and job done.

But apparently, there's a crucial mistake that many of us make every time we go to rustle up a few eggs for our Sunday morning fry up which could be preventing us from nailing that perfect crisp around the outside of the egg.

According to various chefs, the trick most of us miss is in the amount of oil we use when cracking our eggs into the pan, as not using enough is likely costing us dearly in the end result.

If silky and smooth eggs are more you're style, you're probably not free from making mistakes either - as chefs have also claimed there are tricks to getting the perfect soft fried egg too.

So however you like your eggs in the morning, here's how to nail them every time.

Crispy fried eggs

The trick to perfecting a crispy fried egg is all in the oil - and lots of it.

According to chefs, you need plenty of oil in your frying pan to make this method work, and it needs to be hot. The process requires a near deep-fry of your egg in order to achieve that desired crisp.

MasterChef finalist Juanita Hennessey told The Mirror: "You need to ensure the oil is hot before you start frying. Baste, don't flip, and season as you go. I like to add a pinch of dried chill flake or cayenne pepper just to give them an extra kick: smashing!"

While fellow finalists Billy and Jack said the most important part of the process is ensuring your oil is "spitting hot" before you even think about cracking your eggs.

Original Article: https://www.mirror.co.uk/lifestyle/chef-shares-oil-mistake-people-26601170