The fried egg is a staple of many breakfast meals, a yummy provider of protein with the tasty runny yolk often absorbed by a slice of toast.
But to transform it into something special, a culinary pro says her easy hack enhances what is usually a basic dish. Rebecca, a chef and founder of The Practical Kitchen, warns that frying eggs can result in bland whites due to their inability to take on seasoning effectively.
She explained: “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.
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“And if the yolk is whole, it’s hard to get salt and pepper into that golden centre.” Nonetheless, by introducing one commonly owned ingredient, you can ensure a richly flavoured result.
Rebecca advocates adding smoked paprika to the oil before the egg hits the pan, An oddly unconventional approach for some, but smearing paprika amid hot oil activates fat-soluble elements within the spice, reports the Express.
Consequently, it infuses the oil with an aromatic and flavourful kick, which means every bite of your egg will be packed with taste with minimal effort on your part. Rebecca advised: “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.
If a fried egg sandwich is the goal, start by toasting the bread and smothering it with liberal amounts of butter, then pop it to one side until you need it. Begin by adding the olive oil to a non-stick frying pan and heat it on a low setting.
Once the oil starts simmering, introduce the salt, pepper and paprika to the pan. Ensure the spices are evenly distributed across the pan; they should start sizzling shortly.
This method, known as blooming, is an easy way to enhance the flavour of a dish. Next, crack the egg directly into the pan, over the area where the spices have gathered. Immediately after adding the egg, sprinkle another pinch of salt and pepper.
The egg whites should start to solidify after about 30 seconds, so give the pan a gentle shake to free the egg and allow it to move around. Tilt the pan so that the egg, oils and spices slide into the curve of the pan.
This ensures the oil slightly covers the top of the egg for even cooking and a crispier result. Alternatively, you could spoon the oil over the egg.
Add a small amount of water to the pan and cover it with a lid immediately. This technique gently cooks the top of the egg without flipping it.
Steaming the egg towards the end maintains a runny yolk and prevents the bottom from becoming soggy or rubbery. Steam the egg for three to five minutes, regularly checking to ensure it’s not sticking to the pan and adjusting the heat as necessary.
When the egg is ready, use a spatula to transfer it onto buttered toast for a deliciously simple fried egg.