Yahoo News I tried Jamie Oliver's 'soft and silky' fried egg recipe - it was so quick and easy
Fried eggs are a very common breakfast staple, as they're cheap and work with so many different dishes. Whether you like them with avocado toast, as part of a full English or just on their own, they are a tasty source of extra protein.
And as simple as they can be to cook, getting the right texture can be tricky - make just one wrong move and you could end up with burnt or scrambled eggs.
Celebrity chef Jamie Oliver created a simple recipe for 'soft and silky' fried eggs that are ready in five minutes, and The Express writer Sophie Harris decided to put it to the test, being a huge fan of the popular breakfast food.
She admitted that she does usually go for scrambled, but after seeing how simple this recipe was, she gave it a go - and couldn't believe how simple it was.
Here's everything you need to make this recipe, which serves four.
Jamie Oliver's 'soft and silky' fried eggs
Ingredients
One tablespoon of olive oil
Four large free-range eggs
1/16 teaspoon sea salt
Freshly ground black pepper, to taste
Method
To start, get your frying pan on medium to low heat and add enough olive oil to lightly coat the bottom of the pan, a little less if you’re cooking for less than four people.
Crack the eggs straight into the pan. As the oil gradually gets hotter, the colour of the eggs will quickly start to change. If the oil starts to spit, Jamie recommended turning the heat down because this means it is too hot.
Cook the eggs until the tops of the whites are set but the yolk is still runny if that’s how you like it.
When ready, simply remove the eggs from the pan using a spatula and place them on a plate. Dab with some paper towels to soak up any excess oil and serve how you like, either on toast or English muffins
Sprinkle with some sea salt and freshly ground black pepper to taste and enjoy.
To make an over-easy egg, slide a spatula under the egg and with a quick flip of the wrist, turn them over. Make sure not to lift the egg too high as it may break the yolk and turn it into scrambled eggs.
