Eggs are a breakfast staple, being quick, affordable and packed with protein. They can be cooked in a multitude of ways, but sometimes you might crave a bit more excitement to kick-start your day.
A surprising secret ingredient lurking in your kitchen or garden could revolutionise your fried egg routine. This method of cooking eggs is swift, requiring no ice bath, peeling or precision. Before frying your egg in oil, one culinary expert suggests adding herbs to the pan, with a particular favourite standing out.
A seasoned cook from Simple Recipes revealed that adding parsley to hot oil is their “go-to” when frying an egg as it “adds a super fresh, verdant flavour to the eggs, and the crispy bits that form when the leaves hit the hot oil are incredibly tasty”.
They said this enhancement “works best with tender herbs” such as sage, coriander, basil, parsley, tarragon, mint, or dill.
The same principle could be applied with tougher herbs like thyme, rosemary, or oregano by tossing a whole sprig into the oil to infuse the egg with flavour, just remember to discard the herbs before serving as they’re too tough to chew.
Ingredients
- One large egg
- One tablespoon of parsley
- A pinch of flaky salt
Method
Start by heating the oil in the pan. The cook pointed out that they fry eggs in olive oil so “the edges get crispy, lacy bits” while “the yolk stays creamy and soft”.
Once the oil is hot, sprinkle in some fresh herbs, then crack the egg directly on top.
The whites should create quite a spectacle and begin turning cloudy straight away.
Some of the herbs will likely drift from the egg; don’t worry, simply use a spoon to dollop them onto the egg white.
If you prefer over-easy or over-medium, employ a spatula to turn it over.
Complete by merely scattering the surface with flaky salt and serving straight away.
Not only do the herbs infuse the oil with flavour, but they also become “impossibly crisp”, providing a truly delightful textural contrast to the rich egg yolk.
