If pictures from one of our favourite Facebook pages - The Fry Up Police - are anything to go by, cooking a fried egg is harder than you think.
In fact you're more likely to cook a blown-apart mess with crinkly brown bits than you are to pull off the holy grail of pristine whites and wobbly-perfect yolks.
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If you can ignore the robotic tone of the video (sorry about that), this shows you how to cook the perfect sunny side up and down eggs.
Sunny side up:
- Use a good non-stick pan.
- Heat it on a low heat and add butter or oil. For perfect whites, use clarified butter. Regular butter contains impurities and milk solids which can brown the whites.
- Use the freshest eggs possible as the whites and yolk will hold their shape longest.
- If the thick white around yolk is still jiggly, it's not yet done - give it a bit longer.
For sunny side down (or eggs over easy):
- Heat the pan to medium heat but not too much oil as when you are flipping the eggs, it can burn your arm.
- When cracking the eggs, make sure the yolks are as close together as possible. To do this, position the tip of the egg in the same direction when cracking.
- Cook until whites are about 75% cooked. Before flipping, make sure the eggs aren’t sticking to the pan. If they are sticking, add a bit more fat.
- Once the eggs are flipped – don’t touch them – don’t reposition them. JUST STAY AWAY FROM THEM, ALRIGHT. The yolks need time to set or they will break. Flip them back over after about 30 seconds.
