Game changer.
Stop cooking fried eggs in olive oil or butter — 1 product makes them crispier(Image: )
Fried eggs make a wonderful breakfast option, pairing beautifully with buttered toast and smooth avocado, yet I frequently find they end up scorched in the pan. Whilst it may seem a straightforward dish, I’ve consistently found frying an egg challenging, as regardless of my approach, they appear to transform from golden to blackened within moments.
Nevertheless, following some investigation, I uncovered that the secret to achieving the ideal fried egg is merely to alter the cooking fat you’re using, as they produce far superior results if you cease using olive oil or butter. Eggs consist predominantly of water and during cooking the liquid evaporates rapidly, meaning they will dehydrate and become burnt unless you have an effective cooking fat that can safeguard the proteins.
Butter and olive oil are the most prevalent cooking fats in kitchens, but through trial and error I have found that substituting avocado oil instead is the solution to a considerably more flavoursome fried egg.
Why should you cook a fried egg in avocado oil?
Avocado oil possesses a high smoke point, meaning it can tolerate a substantially higher temperature before it starts to deteriorate, reports the Express.
Alternative fats such as butter or olive oil are more fragile because they have a low smoke point, and will begin to generate considerable smoke very swiftly whilst cooking.
If you fry an egg in avocado oil, the temperature will remain consistent and is less prone to burning, so you achieve a flawless fried egg with crispy edges. Avocado oil also contains monounsaturated fats which helps stop the egg drying out while you are frying it, so the yolk will not crack during the process.
Using avocado oil is a simple way to stop your egg burning or tasting bitter and it also has a neutral taste so will not affect the flavour of the fried egg in any way.
What is the best way to cook a fried egg in avocado oil?
To start, warm a frying pan over medium heat and add a teaspoon of avocado oil. Once the oil begins to shimmer, break an egg into a small bowl before adding it to the pan. I prefer to crack an egg into a bowl first as it prevents shell fragments from getting into the oil and stops the yolk from breaking apart when it hits the heated pan surface.
Next, fry the egg for a minute or two until the edges turn crispy, then reduce the heat slightly. Keep cooking until the whites are completely set and the yolk begins to firm up. If desired, spoon the hot avocado oil over the top of the egg to gently cook the yolk. Switch off the heat and season the egg with salt and pepper. The completed egg should have crispy, golden edges and a rich amber yolk, without any charred bits.
