While we all have our own theories when it comes to how we should rustle up our favourite breakfast dish, professional chef Frank Proto has shared how adding just one everyday ingredient is the trick to producing the best fried eggs every time.
Going in depth about how to achieve the perfect fried eggs, the chef explained that it is essential that we add one ingredient to the frying pan at the right intervals to make sure we get the best results.
During a recent tutorial on the Epicurious YouTube channel, the chef explained that the first task before we start the cooking process is to make sure our frying pan is heated to the right temperature, and controlled throughout the cooking process.
Revealing the special ingredient is butter, he showed how the trick to producing the best results is by adding the ingredient into the pan at the right moments, as well as in the correct quantities.
After making sure that the pan is up to the right heat, he advises it is then time to start adding butter, insisting that quantity is key and, to start off, with we should add just enough to “grease up” the frying pan.
Next, once the eggs have been left to cook for a little while, the most crucial part of the cooking process takes shape, with Frank explaining: “Then I’m going to put big knob of butter in here for basting. At this point, the white is nice and set around the yolk, I’m going to take my butter and baste it around.”
After adding the butter around the white of the egg, avoiding the yolk, he waits a few moments as they begin to caramelise and are ready to enjoy.
Eggs are considered to carry a number of health benefits, with Healthline stating that they are packed with proteins, vitamins, minerals and healthy fats. However the health benefits can be significantly affected by how they are cooked.
In another video posted on YouTube by Chef Brian’s Kitchen, the cook explained how adding mayonnaise when making scrambled eggs can take them up another level.
Revealing why adding the sauce during the cooking process is so important, he said: “Part of the learning of cooking is learning the science of it.”
Explaining his methodology, he added: “If you make homemade mayonnaise, it’s just egg yolks that are emulsified with some oil and it turns into mayonnaise.”
The affect of adding the condiment, he says, will make sure that you get an “unbelievable soft scramble like no other.”