Perfecting a fried egg is more art than science, and adding a twist to this breakfast classic can make all the difference.
Rebecca, a chef and the mind behind The Practical Kitchen, has disclosed that without proper cooking, the whites of a fried egg can emerge quite bland as they don't take seasoning well. She said: "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."
But fear not, there's a solution to ensure your fried eggs are full of taste. And it involves adding an extra ingredient to your recipe as you cook.
Rebecca says that if you add smoked paprika to your frying pan before cracking the egg in, it will elevate the taste significantly. While this method may raise eyebrows at first, frying spices like paprika in oil activates fat-soluble compounds within them, rendering the oil infused with intense aroma and flavour.
This trick results in a delectable egg with minimal extra work, reports the Express. Rebecca confirmed: "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 you want to use your new fried egg recipe in a sandwich, Rebecca advises toasting the bread and slathering it with a liberal dose of butter for a sumptious lunchtime or breakfast treat. Once done, set the toast aside while you turn your attention to the egg.
Begin by adding the olive oil to a non-stick frying pan and place it over a low heat. Once the oil starts simmering, introduce the salt, pepper and paprika to the pan.
Ensure the spices are evenly distributed across the pan, where they should start to sizzle shortly. This method is known as blooming and is an easy way to enhance the flavour of a dish.
Next, break the egg directly into the frying pan, positioning it over the area where the spices have gathered. As soon as you've added the egg, swiftly sprinkle another pinch of salt and pepper.
The egg whites should start to firm up after about 30 seconds, so give the pan a gentle shake to free the egg and allow it to move around. Tilt the frying pan so that the egg, oils and spices slide into the curve of the pan.
This ensures the oil partially covers the egg for more even cooking and a crispier result. If preferred, you can spoon the oil over the egg instead.
Pour a small amount of water into the pan and immediately cover with a lid. This technique gently cooks the top of the egg without needing to flip it.
Steaming the egg towards the end maintains a runny yolk and prevents the base of the egg from becoming soggy or rubbery during cooking.
Allow the egg to steam 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 cooked to your liking, use a spatula to transfer it onto the buttered toast, and you have a delicious fried egg with minimal effort.
