Michelin Star chef Sally Abe shared her “no stress” method for cooking a fried egg, which is quick and easy to do, and will guarantee “a great result every time”
Mastering a prfectly cooked egg is no easy feat, whether it’s a sunny side up friend egg or a perfectly poached egg; when cooked properly it is simply delicious.
Chef Sally Abe said: “A perfectly cooked egg is a thing of beauty, whether scrambled, poached, fried, boiled or served as a glistening omelette,” and she has some great tips for getting the “a great result every time”. Abe has shared her no-fuss approach for making the ultimate fried egg that’s both quick and simple. “Remember to look out for the British Lion mark, as this guarantees they have been produced to the highest food safety standards and are safe for everyone to eat raw or runny,” she advised.
For that “perfectly cooked” fried egg, chef Abe recommended aiming for a bright yellow, sunny side up appearance and explained that using a non-stick pan is crucial for cooking fried eggs. She said: “Heat the pan gently with a little oil, or butter if you prefer the flavour,” reports the Express. She continued: “Crack fresh eggs gently into the pan, one by one, and cook for two to three minutes until the white is set.”
Then, disclosing her unique trick, she added: “I like to use a spoon to baste the oil over the yolk to ensure a more even cook.” Chef Abe elaborated: “Use a flat spatula to carefully remove the eggs and season with salt and freshly milled black pepper.” Voila a flawlessly cooked fried egg that’s guaranteed to be scrumptious in every mouthful.
Chef Abe didn’t stop there; she also provided her expert advice for nailing a boiled egg: “The best way to get perfect boiled eggs every time is to start with a pan of water on a rolling boil,” she stated. She suggested: “Gently lower in your eggs in on a spoon and turn the temperature down to simmer so the eggs don’t crack in the water. For a perfect soft-boiled egg, cook for exactly six minutes. Transfer to a bowl of iced water and leave to cool for a few minutes. This will make them easier to peel.” The culinary whiz also dished out her recipe for Singapore noodles adorned with the “perfect soft boiled egg”. Her recipe spells out a delectable venture into Asian cuisine:
Singapore Noodles – Ingredients & Method
- Kick off by soaking the noodles in boiling water; leave them for 10 minutes before draining thoroughly in a colander. Next, get a pan of water up to a brisk boil and gently drop in four eggs. Lower the heat swiftly to just a simmer and give them a strict six-minute timer.
- Then, carefully transfer the eggs over to a bowl brimming with iced water and let it sit for a spell (a clever tip ensuring the eggs are not only simpler to peel but can also be sliced in half trouble-free).
- Next, beat two eggs royally in a bowl until completely intertwined. Using a capacious frying pan or wok, scramble these eggs with a touch of vegetable oil, then set aside.
- Time for some sizzle – heat some more oil, then introduce the shallots and garlic for a brief sizzling session. A pinch of salt, followed by the dynamic duo of curry and turmeric powders, joins in all allowed to mingle on the heat for a few moments.
- Proceed by adding the crisp mangetout and beansprouts, letting them dance on the heat briefly, then pour in the soy and fish sauces for a thorough mix. It’s noodle-time now; drench them in the sauce, reintroduce the scrambled egg, and ensure each strand gleams with flavour and warmth.
- To serve, allocate to four bowls, garnishing each with spring onion and your impeccably soft-boiled eggs – sheer perfection ready for savouring!
