On the quest to cook the perfect fried egg, our Marketing Manager and breakfast-for-lunch fanatic, Ali, put two top chef methods to the test. Armed with a non-stick Fry Pan, she was determined to find an answer to the question, “What’s the best way to fry an egg?” once and for all. Here’s what she had to say.
Frank Prisinzano’s Crispy Method
Frank's method of turning out crispy fried eggs has gotten a lot of attention lately, so I had to see if it lived up to the hype. I’m partial to a crispy egg (especially when it’s paired with cheese), so I was a bit biased going into the experiment. Spoiler alert, this technique did not disappoint.
First, heat a Fry Pan on medium-high heat until it’s HOT. Then, add enough oil to generously cover the bottom of the pan. Instead of olive oil, I opted for a high-smoke point canola oil to protect my non-stick surface (sorry Frank!). Immediately add your eggs and season with sea salt, pepper, herbs, or other spices. The egg whites should become puffy and opaque white around the yolk, and the bottom should form a crispy crust.
This technique produced a superb fried egg. With its ultra-crispy bottom, it's delicious on its own. In fact, Frank recommends eating it "like a steak." It was delicious in my bowl of kimchi fried rice, but a more delicate egg would probably have suited the dish just as well.
Jamie Oliver's Low & Slow Method
Jamie Oliver claims that his technique leads to the "perfectly soft and silky eggs," so I decided to give it a shot. My hypothesis: this style of egg is delicious on a wide range of dishes, from a carbonara to an open-faced sandwich. Let's see.
Oliver's method requires a slower cooking process at medium-low heat. Instead of cracking an egg into a hot Fry Pan, Oliver recommends adding it to a cool surface with a light coating of olive oil. Pro tip: I crack my eggs into a small cup first instead of directly into the pan – this helps them cook nice and evenly.
Then, I exercised my patience and let the egg cook undisturbed. If it starts to bubble or the oil begins to spit, turn the heat down. I moved my Fry Pan over to a smaller burner to make sure the heat was gentle enough. Add salt and pepper and cook until the whites set, but the yolk is still runny. Oliver said his method takes about 5 minutes, but I found it took longer for my whites to turn fully opaque.
The delicate texture is noticeably different from yesterday's egg. Without any rubberiness or frilly edges, the whites were soft and silky. It cut easily with a fork and mixed well into my fried rice. This method is undoubtedly a crowd-pleaser and an excellent substitute in dishes where you would typically opt for a poached egg. However, on days that you're short on time, this may not be the way to go.