You’ve been frying eggs wrong – chef warns against cracking them into pan
There are many pitfalls you can fall in when frying eggs.
Whether it’s breaking the yolk or getting the white stuck to the pan, breakfast doesn’t always go to plan.
But thankfully, a chef has lifted the lid on common mistakes that home cooks make.
Yasmeen AlSawwaf spoke to Eat This, Not That about the importance of using fresh eggs and plenty of oil.
She also warns against cranking the heat up high – and says you should never crack eggs directly into the frying pan.
So have you been frying eggs wrong your whole life? Read her advice to find out!
Common mistakes when frying eggs, according to a chef
- Not checking if eggs are fresh
- Not using fat or oil in your pan
- Failing to use a non-stick pan
- Cranking the heat up high
- Cracking eggs directly into the pan
Yasmeen added: “Fresh eggs are essential for perfectly fried eggs.
“When an egg ages, the whites and yolk thin out. This means that the white will spread instead of being compact and thick and the yolk won’t sit atop the whites perfectly.”
Yasmeen recommends popping fat into the pan before you pour your eggs in.
Butter or oil gives a lovely flavour, while also preventing sticking.
Crack eggs into a bowl or small dish before gently tipping them into the pan, which should help to stop them from breaking.
Using a non-stick pan will also make flipping and moving them a lot easier.
The chef tells home cooks to fry on a medium heat to prevent eggs from “browning and blistering before being properly cooked in the centre”.
Yasmeen added: “Fried eggs should be shiny and have full set whites and shouldn’t be blistered or browned, while the yolks should be properly cooked according to your preference.”
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