8 hours Ago By Isobel Pankhurst, Katherine McPhillips
Frying the perfect egg can turn into a culinary conundrum for many home cooks, as the simple dish may end up charred and rubbery if not cooked with care. The temptation to douse the pan in oil often leads to over-browned whites and an undercooked yolk, spoiling the breakfast experience. However, food expert and founder of Slimming Eats, Siobhan Wightman, has served up some sizzling advice for those yearning to master the art of the fried egg without the greasy disappointment.
She suggests shunning the oil and ensuring you are using the right kitchen equipment. Siobhan advises: "The key to cooking a fried egg without that slimy top, is a lid, especially if you are not keen on flipping your egg over (over easy). "So to achieve this you want a lid that fits the pan you are using.
The steam trapped underneath will cook the top of the egg to perfection while still keeping a nice runny yolk that so many of us love." Using a lid to steam the egg might seem almost too straightforward, but it's a game-changer for achieving evenly cooked whites with that coveted creamy yolk. Plus, it eliminates the fussy need to flip or fry in an oily pool—bid farewell to eggs with soggy bottoms from now on.
With Siobhan's expert guidance, your fried egg ventures can transform into crispy-edged, creamy-centered triumphs—all sans excessive oil and kitchen acrobatics. Start by placing a frying pan on medium heat on your stove. Add a small teaspoon of butter or cooking spray oil.
Once the pan is fully heated, break your egg into it. To avoid any shell fragments in your egg, you can first crack the eggs into a small bowl and then transfer them to the pan. As soon as the egg whites start to solidify, reduce the heat.
Then, cover the pan with a lid to completely encase the eggs. Allow the steam to cook the egg for a minute or two. You'll know it's done when the egg yolk turns a pale translucent white on top, indicating that it's fully cooked.
Season with salt and pepper, and your fried egg will be perfectly set with golden edges on the white with a firm yet slightly runny yolk..
