How to make the perfect fried egg

Eggs are my jam. They get my vote every time. For breakfast, lunch or dinner, they are easy to rustle up and are one of the best budget foods. Unless I am going for a quick and healthy on-the-go snack in which case they must be hard-boiled, I prefer them fried and runny. On brown toasted bread with a bunch of greens (one of my favourite dishes) or with fried halloumi and homemade fried potatoes or served with a beautiful hollandaise sauce. Whichever way I go one thing is for sure: that egg yolk must be cooked to perfection.

Here are a few tips I have picked up on my quest for the perfect fried egg:

• Use fresh eggs.
• Use eggs at room temperature (I always do whether I’m baking or cooking)
• Heat matters. Alot. Maintain medium heat or else your eggs will end up rubbery.
• Flip it! Allow the whites to set or go brown around the edges and then flip the egg and cook it for one minute if you like ’em runny or two for a firmer texture.
• Cover with a lid and allow the steam to cook the yolk.

For an analytical approach to the fried egg and the various ways you can cook it check out Food52.