My guide to cooking the perfect, healthy, fried egg – a properly cooked white and lovely runny yolk, without drowning it in oil.
I was in two minds whether to write this post. I mean, how difficult is it to fry an egg – heat some oil in a pan, crack an egg into it and fry until cooked – simple.
So why write it?
Quite simply, because it was the first thing I remember learning to cook (I did win first prize for my rock cakes at our village show when I was about seven, but I can’t remember how to make those now so I decided that they don’t count – my mum probably gave me quite a bit of help too).
I know with a lot of food bloggers their passion for cooking started when they were little, cooking at home with family. But I honestly can’t remember learning to cook anything before I was about twenty. Don’t get me wrong, I definitely remember cooking at home with my mum, but I just don’t think anything sank in. I suspect I’ve just got a terrible memory for recipes. One of the reasons I started this blog was to write down any recipes I’ve come up with myself, otherwise I forget them and end up missing out key ingredients when I try and cook them again.
When I was about twenty, I remember a friend, who worked as a chef at the time, explaining to me the secret of cooking a good fried egg – using a lid to circulate heat around the egg. This helps the top of the white to cook without overcooking the bottom of the white or the yolk. It was the first “recipe” that stuck in my brain (I say “recipe” it was more of a tip) so here it is…