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A perfectly fried egg is not too greasy. Its white isn't too firm or rubbery and the yolk spills out when you cut into it. Use the freshest eggs possible and remove them from the fridge before cooking to allow them to come up to room temperature.
Add a dash of oil and a knob of butter to a non-stick frying pan and place over a medium heat. When the butter starts to foam, crack the eggs into the pan, taking care not to break the yolks
Fry the egg until the whites are opaque but the yolk is still runny. If there is still some wobbly uncooked white around the yolk, spoon some of the hot fat from the pan over the top of it – this will cook the white without overcooking the yolk
For a firm yolk, the best method is to place a lid over the pan to create a steamy atmosphere which cooks the egg from above as well as below
Season with sea salt and serve immediately
The same instructions apply to duck eggs, goose eggs or gull’s eggs but the times will vary due to the size of the eggs.