No, I’m not trying to be insulting. That’s the real way to achieve perfection when frying that most temperamental of foods, the egg.
Earlier this month (on World Egg Day, in fact), the Mirror (UK) ran an eminently useful article titled “One simple trick for perfect fried eggs — and how to avoid a slimy white.”
The article’s author, Joshua Barrie, asked several chefs, including competitors on the show “MasterChef,” for their recommendations on how to fry an egg so that the yolk ends up thick but runny and the bottom crisp.
Two finalists named Billy and Jack (who now have their own website) offered this tip:
Put a lid on the frying pan and the heat and steam will seal the top, with a perfect yolk but none of the undercooked white.
I tried it and it works phenomenally well.
To start, place a frying pan on medium-high heat and add a teaspoon of butter. Once the butter starts bubbling, add the egg, and cook for one minute.
At the end of the minute, season the egg with salt and pepper. Then place a lid on the pan, lower the heat, and allow the egg to cook another minute.