A chef has shared a simple trick to make fried eggs much more flavourful, and you just need one extra ingredient that you probably already have in your kitchen cupboard
A chef has dished out a game-changing tip for elevating the humble fried egg.
Rebecca, founder of The Practical Kitchen, Rebecca, warns that without proper cooking, fried eggs can emerge from the pan bland because the whites don’t take on seasoning well. She explains: “One of the biggest challenges when it comes to making any fried egg is getting the seasoning deep into the egg white.
“Whether you’re serving your fried egg sunny-side up, over-easy, over-medium, poached, hard-boiled, or fried, by the time you add salt and pepper, the white has begun to set. And if the yolk is whole, it’s hard to get salt and pepper into that golden centre.”
However, her simple trick couldn’t be easier – and it involves one ingredient lying in wait in our spice racks. Rebecca advises adding smoked paprika to the oil before the egg hits the pan.
This nifty trick releases the fat-soluble compounds in the spice, infusing the oil with flavour and aroma, ensuring a tastier egg with minimal extra effort, reports the Express. She shares: “This technique is perhaps unconventional, but it’s how I ensure that the paprika flavour penetrates the egg white and egg yolk as much as possible.”
For those looking to indulge in a fried egg sandwich, she suggests toasting the bread first, slathering it with butter, and setting it aside while you master the art of the perfect fried egg. Pour the olive oil into a non-stick frying pan and set it over a low flame.
Once the oil starts to simmer, sprinkle in the salt, pepper, and paprika. Stir the spices around to evenly distribute them across the pan, they should start sizzling shortly.
This method, known as blooming, is an easy way to enhance the flavour of your dish. Next, break the egg directly into the pan, right on top of the spice mixture.
Swiftly add another dash of salt and pepper. After about 30 seconds, the egg whites should start to firm up, give the pan a gentle shake to ensure the egg doesn’t stick.
Tilt the pan so that the egg, oils, and spices gather in the curve of the pan. This allows the oil to slightly cover the egg for even cooking and a crispier result.
Alternatively, you could spoon the oil over the egg. Add a bit of water to the pan and immediately cover with a lid. This steams the top of the egg without needing to flip it.
Steaming keeps the yolk runny and prevents the bottom from turning soggy or rubbery. Let the egg steam for three to five minutes, regularly checking to make sure it’s not sticking to the pan and adjusting the heat as necessary.
When the egg is done, use a spatula to move it onto buttered toast, and enjoy.
