- Show your eggs a bit of love and they'll come out of the frying pan perfectly soft and silky
Method
Fried eggs are delicious and simple. There are different ways in which to fry them but this is my favorite method. You want this to be a gentle method of cooking – if the oil gets too hot too fast, you'll end up with crispy, bubbly eggs, when you want them to be soft and silky.
Get your frying pan on a medium to low heat and add enough olive oil to lightly coat the bottom of a large nonstick pan (about 1 tablespoon).
Crack the eggs into the pan. As the oil gets hotter you'll see it start to change the color of the eggs. If the oil starts to spit it's because it's too hot, so turn the heat right down. Cook until the tops of the whites are set but the yolk is still runny.
When they're ready, remove the pan from the heat and take the eggs out using a spatula. Place on a plate and dab them with some paper towels to soak up any excess oil. Serve on toast – no need to butter it – with a sprinkling of the sea salt and freshly ground black pepper.
Serving suggestions:
Serve on some 7-grain bread.
Jamie's top tips
The simplest way to store eggs is in the boxes you buy them in – egg shells are porous and can absorb odours from other foods so just remember to keep them away from anything strong-smelling, like fish.
To make an over-easy egg, slide a spatula gently under the egg and with a quick flick of the wrist, turn them over. Don't lift the egg too high above the pan and you'll have no problem flipping the eggs without breaking the yolks. It's easier to use a non-stick pan for this recipe.
Get your frying pan on a medium to low heat and add enough olive oil to lightly coat the bottom of a large nonstick pan (about 1 tablespoon).
Crack the eggs into the pan. As the oil gets hotter you'll see it start to change the color of the eggs. If the oil starts to spit it's because it's too hot, so turn the heat right down. Cook until the tops of the whites are set but the yolk is still runny.
When they're ready, remove the pan from the heat and take the eggs out using a spatula. Place on a plate and dab them with some paper towels to soak up any excess oil. Serve on toast – no need to butter it – with a sprinkling of the sea salt and freshly ground black pepper.
Serving suggestions:
Serve on some 7-grain bread.
Jamie's top tips
The simplest way to store eggs is in the boxes you buy them in – egg shells are porous and can absorb odours from other foods so just remember to keep them away from anything strong-smelling, like fish.
To make an over-easy egg, slide a spatula gently under the egg and with a quick flick of the wrist, turn them over. Don't lift the egg too high above the pan and you'll have no problem flipping the eggs without breaking the yolks. It's easier to use a non-stick pan for this recipe.
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