Michelin Star chef shares fried egg hack that leaves them 'perfectly cooked'

No caption
-Credit: (Image: (Image: Getty))


A Michelin Star chef has shared her tip for "perfectly cooked" fired eggs.

"A perfectly cooked egg is a thing of beauty, whether scrambled, poached, fried, boiled or served as a glistening omelette," remarked chef Sally Abe.

Chef Abe assures "a great result every time" and describes her method for frying eggs as a "no stress" approach that's both quick and simple, reports the Express.

READ MORE:Laundry experts share simple trick for getting stained towels white and fluffy again

READ MORE:New report states nearly all South Lanarkshire schools are in good or satisfactory condition

"Remember to look out for the British Lion mark, as this guarantees they have been produced to the highest food safety standards and are safe for everyone to eat raw or runny," she advised.

For a "perfectly cooked" fried egg, chef Abe recommends aiming for a "bright yellow, sunny side up egg".

"Using a non-stick pan is crucial for fried eggs. Heat the pan gently with a little oil, or butter if you prefer the flavour.", chef Abe instructed.

"Crack fresh eggs gently into the pan, one by one, and cook for two to three minutes until the white is set."

she explained.

She then shared her unique tip: "I like to use a spoon to baste the oil over the yolk to ensure a more even cook."

Continuing her guidance, the chef said: "Use a flat spatula to carefully remove the eggs and season with salt and freshly milled black pepper."

And there you have it - a flawlessly cooked fried egg that promises to be delectable with each mouthful.

Chef Abe also imparted her best advice for boiling eggs: "The best way to get perfect boiled eggs every time is to start with a pan of water on a rolling boil," she suggested.

"Gently lower in your eggs in on a spoon and turn the temperature down to simmer so the eggs don't crack in the water."

Chef Abe has shared a top tip for egg enthusiasts: "For a perfect soft-boiled egg, cook for exactly six minutes. Transfer to a bowl of iced water and leave to cool for a few minutes."

She elaborated: "This will make them easier to peel."