Eggs are one of the most versatile food items at your disposal in the kitchen and can be turned into a tasty meal with very little hassle.
Whether it’s a cooked breakfast, a sandwich filling, an evening meal or as part of a baking recipe for a dessert, you can use eggs to make something delicious.
But one of the best ways to enjoy an egg is fried and served on toast. It’s slightly lighter than going the whole hog with a full English breakfast, but it’s enough to satisfy those cooked breakfast cravings.
Of course, perfecting a fried egg can be tricky, especially for those who aren’t that well-versed in the art of cooking.
It’s oh so easy to break the yolk as it hits the pan, overcook the egg so it’s hard instead of runny, or burn the whites, leaving an unsightly black charring that tastes as bad as it looks.
But cooking connoisseur Jamie Oliver says getting fried eggs right really is very simple and just one natural ingredient will help ensure they are “perfectly soft and silky”, and ready to eat in just five minutes.
According to the celebrity chef, the trick is to add olive oil to your frying pan on a medium to low heat. There should be just enough to lightly coat the bottom of a large non-stick pan – around one tablespoon should do the trick.
Jamie says it’s important that the oil doesn’t become too hot when cooking, as this could cause the eggs to burn. If it starts to spit, then this is a sign you need to turn it back down.
He explains: “Get your frying pan on a medium to low heat and add enough olive oil to lightly coat the bottom of a large nonstick pan – about one tablespoon.
“Crack the eggs into the pan. As the oil gets hotter you’ll see it start to change the colour of the eggs. If the oil starts to spit it’s because it’s too hot, so turn the heat right down. Cook until the tops of the whites are set but the yolk is still runny.”
Once your eggs are cooked, remove them from the pan using a spatula to ensure they don’t break and then place them on a plate.
Before eating, Jamie recommends lightly dabbing them with a paper towel or kitchen roll to soak up any excess oil and then serving them on toast with a sprinkling of sea salt and freshly ground black pepper for an extra kick of flavour.
He adds: “To make an over-easy egg, slide a spatula gently under the egg and with a quick flick of the wrist, turn them over. Don’t lift the egg too high above the pan and you’ll have no problem flipping the eggs without breaking the yolks. It’s easier to use a non-stick pan for this recipe.”
