I embark upon this column in the full and certain knowledge that many of you already know how to fry an egg. Indeed, if you are completely confident in your abilities, and never find yourself disappointed by a sadly snotty white or tragically chalky yolk, then pat yourself on the back and then move along – I can teach you nothing. But if, like me, you can fry a perfectly decent egg but wouldn’t stake your life on your habitual method, then you are more than welcome to join this brave voyage back to the basics of cookery.
1 fresh egg, at room temperature
1 tbsp. butter
Salt and pepper
1. Crack the egg on to a saucer to make it easier to slide into the pan. Heat the butter in a heavy-based frying pan over a low heat, and find a slightly domed saucepan lid, ideally slightly smaller than the pan itself, so you can place it over the cooking eggs.
2. Once the butter has melted, but not begun to foam, swirl it around the pan to coat, and then slide in the egg.
3. Cover and leave for 3½ minutes, then check the white is cooked, lift out, season gently, and serve immediately!
How do you cook your perfect fried egg?
Contributed By: Ramsha Tofique
