The two-step trick to cooking the 'crispiest' fried egg

The breakfast staple for Brits is a household recipe full of protein perfect for colder mornings of the upcoming Winter period. With a range of preferences to its boiled counterpart, the ideal fried egg has universally been crisped to perfection. One food blogger described their perfect egg as: "Whites with crispy, golden brown edges and a runny yolk nestled in the center," revealing their quick trick to achieving this, and its only two steps.

Serious Eats shares the importance of fully set whites, wondering after the method "if the professionals are struggling to" achieve them. Promoting the Kenji recipe, the blogger claimed to have gotten "great results" despite the risk of the egg being " over before you know it". Instead, they shared their own "foolproof method".

Ingredients

• Eggs: You will need fresh eggs to ensure a thick texture. A sure sign for eggs past their date is when the whites spread out in the pan more than usual.
• Oil: The Kenji method advises oliv oil however, any oil suitable for high temperatures will do. The method also suggests Graza's Sizzle EVOO for its "slightly peppery, grassy flavor".

Equipment

• Frying pan: carbon steel and cast iron or carbon steel can both retain heat. A 6-inch cast iron skillet is a great choice for eggs as it allows for an even product with round, crispy edges. Note that whilst non-stick pans will work too, the edges will take longer to crisp.
• Basting spoon: Any larger spoon will work
• Spatula or slotted spoon: To best drain excess oil, a heat-proof spatula or slotted spoon is a brilliant way to place eggs straight on your plate.

Method

The trick begins by cracking the egg and separating the yolk from the whites and placing them into ramekins.Whilst this can be messy, this is easy to do by letting the whites fall into a bowl as you balance the yolk between the two cracked halfs of the shell.

Place the pan on a medium to high heat and spread two to three tablespoons of oil on its surface.

Once "almost smoking," add the whites into the pan. Once these begin to set, tilt the pan slightly towards you so that the oil pools.

Use your basting spoon to redistribute the oil until the edges begin to "bubble and crisp".

Then can you return the yolk to the middle of the whites. Baste the yolk this time for several more seconds to ensure the cooking of any whites clinging to the yolk.

Gently lift your egg with your spatula/slottle spoon, allowing the extra oil to drip off, and season to your heart's content. The blogger suggests flaky sea salt as their favourite.