Fried eggs will be ‘irresistible’ and ‘full of flavour’ if you use 1 ingredient cook loves (Image: Getty)
are a fantastic way to start your day, with many people preferring them fried over, boiled or poached.
Whether you’re serving your fried egg sunny-side up, over-easy, or over-medium, there’s one ingredient home Katherine Taylor of thinks is a must.
Katherine highlighted that hot olive oil is the “trick” to making your fried eggs taste “irresistible” and ensure they are “full of flavour”.
She said: “Meet my favourite fried egg : the crispy olive oil fried egg. These fried eggs have golden, lacy, crispy edges, which contrast beautifully with their runny yellow yolks. Contrast is everything!
“Start with a good egg, a hot skillet, and a generous drizzle of olive oil, and you’ll end up with the most flavourful fried egg you’ve ever tasted.
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The trick to getting the best fried egg is to use olive oil on a medium-hot heat (Image: Getty)
“They are infinitely better than the rubbery, sulphurous eggs that come out of non-stick skillets. In fact, these are the only fried eggs I ever want to eat.”
The first step is to crack an egg into a bowl as you can easily avoid oil splatters this way. Pouring from a bowl also “yields a more evenly shaped fried egg that cooks a little more evenly”.
Ensure the pan is hot before adding the egg so it doesn’t stick to the bottom and instead forms “super crispy edges”.
Reduce to medium heat, add the olive oil and gently tilt the pan so the olive oil covers the base. The olive oil should be so warm that it shimmers on the pan.
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Let the egg cook, gently tilting the pan occasionally to redistribute the oil (Image: Getty)
Cooking an egg this way will leave some tiny oil splatters on your hob, so step away after you pour in the egg to avoid getting splattered with the oil.
Let the egg cook, gently tilting the pan occasionally to redistribute the oil, until the edges are crisp and golden and the yolk is cooked to your liking, about two minutes for runny yolks or two and a half to three minutes for medium yolks.
Transfer the cooked egg to a plate. If you’d like to cook more eggs in the same pan, add another drizzle of olive oil, leave the heat at medium and add your next egg. Repeat as necessary.
Fans of Katherine’s blog took to the comments section to share their thoughts on this fried egg .
Beth said: “I never would have thought I wanted my eggs crunchy on the edges, but I was working from home today and decided to try for lunch. They are amazing!”
Deb in Wales commented: “I have never fried an egg in olive oil before, but after trying this I don’t want to use anything else! It gave me the tastiest, crispiest egg white edge ever, I cleared it, which is amazing because I don’t like egg white, only the yolk. No more fried eggs just to eat the yolk!”
Randy wrote: “My 10-year-old son made your fried egg this morning. He loved it and declared that this will be his fried egg from now on.”