Eggs are a common item in most kitchens as these protein-rich foods are among Britain’s favourite go-to breakfast meals. Alongside fuelling you efficiently for the day ahead, the UK’s love for eggs is also said to be multifaceted, driven by a combination of nutritional benefits, convenience and value.
They’re also versatile, easily incorporated into various dishes, seen as being one of the top health foods around and are also relatively simple to cook.
Taking this cooking simplicity to another level, one food expert shared her advice for making fried eggs with her cooking method interestingly seeing no pan in sight. Recipe book author Dannii Martin and creator of the Hungry Healthy Happy food blog, explained her interesting technique to make fried eggs in two minutes that always come out “perfect”.
To sidestep the pitfalls of common mistakes when frying eggs and to also hasten the process, Dannii shares her lesser known technique which veers away from traditional methods.
That’s because according to her, the perfect fried eggs can be achieved without the use of a frying pan with the food expert advocating the use of a microwave instead
“Our easy recipe for microwave-fried eggs gives you the perfect egg in just under two minutes,” she explained.
Dannii added how the true egg magic happens when you put the egg mix in the microwave and promises her method will result in “firm whites paired with a liquid yolk”.
She added how the microwave method guarantees immaculate fried eggs every time while also streamlining morning routines.
However the one sole essential component for these perfect eggs from a microwave lies in freshness, with the eggs required to be “brought up to room temperature prior to use”.
Dannii recommends the use of medium-sized eggs, further explaining how the dimensions strongly dictate the timing of how long they should be cooked too.
Spray oil is another essential item for this “perfect” fried egg method as it ensures the eggs release cleanly from their vessel with regular oil also allowed or coating the base of the bowl sufficing too.
Dannii says to begin this method, mist a microwaveable bowl or ramekin with oil and then crack the egg into it, adding “sharply prick the yolk with the tapered end of a knife as this averts any messy eruptions”.
The next step is placing a microwave-safe plate on top of the bowl and cooking on high for 30 seconds, and then leaving it for one minute after to allow it to cool.
By leaving it for one minute, it allows the egg to cook from the heat and steam while also setting the whites of the egg without overcooking the yolk.
Dannii added: “Cook for an additional 15 seconds then check again, it may need 10 seconds more, depending on how you like your eggs cooked.”
