Fried egg 2.0 with this top hack
Damn, we’ve got another handy trick for you! As simple as frying an egg may be, we all know that personal preferences are a huge factor. But with this tip, you’ll get the most evenly cooked fried egg ever…
Sharp edges
Personally, I love a verrry crispy fried egg; with the bottom almost burnt. But with a runny yolk, so the pan needs to be screaming hot and there needs to be quite a lot of oil to fry it hard and fast. But many people think that’s taking it too far, with such a dark brown underside, and we can happily tell all those people: turn the heat down, use less oil, and add a few spoonfuls of hot water to the pan! That way you’ll get perfectly smooth egg white and no runny, snotty yolk.
Let off steam
When the oil is up to temperature and you’ve added the egg to the pan (team edge or team counter, by the way?) wait another 30 seconds before adding 3 tablespoons of hot water to the pan and carefully spooning a little of that oil-and-water mixture over the egg. The steam generated cooks the egg evenly from the bottom up, so you no longer need to flip your egg either.
Mass production
The great thing is that you no longer have to spend half an hour standing behind that blazing pan of flaming oil at your own peril when the whole group also wants a fried egg. You can easily have several in the pan at once, because you never have to turn them over and they’ll all be ready at the same time. Add some bacon, and brunch is served!
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