Eggs are quick, affordable, full of protein, and can be cooked in so many different ways. It’s pretty well-known that fried eggs are typically the most common breakfast go-tos, but sometimes you might want a little something extra to liven up your morning. A surprising hidden ingredient in your kitchen or garden can completely change your fried egg game.
Cooking eggs this way only takes several minutes and doesn’t require an ice bath, peeling, or really any precision. Before you fry your egg in oil, one cook recommends adding herbs to the pan, and there’s one type they favour.
A cooking pro at Simple Recipes noted that adding parsley to hot oil is a “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 explained that this upgrade “works best with tender herbs” like sage, coriander, basil, parsley, tarragon, mint, or dill.
You could use the same principle with harder herbs like thyme, rosemary, or oregano by throwing a whole sprig into the oil to infuse the egg with flavour, just discard the herbs before serving. They’re too tough to chew.
Ingredients
Two tablespoons of olive oil, for pan-frying
One large egg
One tablespoon of parsley
A pinch of flaky salt
Method
For this 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, add a sprinkle of fresh herbs, then crack the egg right on top.
The whites should make a big fuss and immediately start to turn opaque. Some of the herbs will probably swim away from the egg; no big deal, just use a spoon to plop them on the egg white.
If you want over-easy or over-medium, use a spatula to flip. Finish up by just sprinkling the top with flaky salt and serving immediately
Not only do the herbs infuse the oil with flavour, but they also get “impossibly crisp”, adding a really lovely textural contrast to the luscious egg yolk.
