Status: 29.11.2023, 16:32 PM
Theoretically, frying fried eggs is child's play. With the right tricks, however, you can get even more out of the quick dish.
Admittedly, fried eggs don't necessarily have the best reputation. Because they are quick and easy to prepare, they are often dismissed as an unimaginative children's dish. In addition, it is often said that fried eggs are unhealthy because they are fried in a pan. But this is an injustice to the egg dish. Fried eggs are neither unhealthy, nor does it have to be boring.
After all, eggs provide healthy nutrients in any form of preparation – whether boiled or fried. Both scrambled and fried eggs contain important B vitamins as well as vitamins A, D, E and K. The side dish is usually decisive: Of course, it will be healthier if you enjoy the egg with green leafy vegetables such as spinach instead of greasy bacon. To make fried eggs even more delicious, we have put together some tips for you.
Tips for the perfect fried egg: 1. Use eggs that are as fresh as possible
Really delicious and not boring at all: fried eggs. © Bernd Jürgens/Imago
Traditionally, fried eggs are only fried on one side and the yolk is still slightly runny at the end. That's why experienced chefs only use fresh, free-range organic eggs. When the eggs are older, the yolk will melt in the pan. In addition, it is advisable to eat older eggs fully cooked. You can check whether older eggs are still good at all with simple tests.
2. The right pan for fried eggs
A non-stick pan is particularly good for ensuring that the egg doesn't stick to the bottom and is still easy to flip. Alternatively, a cast iron skillet is an option if you know how to properly care for it. It is especially suitable for people who are already more experienced in cooking. Here, in contrast to the non-stick pan, the egg burns faster.
3. Medium heat is enough
The key to a perfect fried egg is often finding the right temperature. Just heat the pan to medium heat and let the egg set. There is no need for it to really start sizzling. It is better to fry the egg gently. After just a few minutes, the egg whites will solidify.
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4. Fry fried eggs with confectioner's cream
Usually, fried eggs are fried in oil or butter. But there is a third – much tastier – option. The food blog Ideasinfood.com recommends using confectioner's cream instead. This may sound a bit unusual at first, but it's definitely worth it. The cream ensures that the fried egg becomes extra tender and gets a special aroma. It is best to use a pastry cream with at least 33 percent fat. Here's how to do it:
- Warm some cream in the pan.
- Be careful not to use too much liquid, otherwise the egg will boil instead of frying.
- Now you can add the beaten egg to the pan and fry it.
- The result is a perfectly caramelized fried egg.
The special highlight of this is that the buttermilk and butterfat separate while the eggs are cooking in the cream. The butterfat will fry and caramelize the egg, while the buttermilk will harden the eggs.
5. It's the spices that make the difference
Classically, fried eggs are seasoned only with salt and pepper. Some people prefer to enjoy the egg dish in a very spartan way without spices. The latter offer a great opportunity to enhance the taste of fried eggs. Fresh herbs such as chives and parsley are also real vitamin bombs and make the dish a whole lot healthier. For a more exotic fried egg, you can use spices such as paprika, curry or nutmeg.
Perfect egg yolk: Vote.
6. Salt the fried egg properly
To avoid unsightly lumps, you should not sprinkle the yolks with salt. The fried egg looks prettier if only the egg whites or oil, butter or cream are salted.
7. The right consistency
Tastes are known to differ. Especially when it comes to eggs, preferences differ: some prefer them waxy, while others prefer well-fried eggs. For the "sunny-side down" version, simply turn the fried egg over with the spatula so that it is seared on both sides. If you prefer a softer consistency and want to avoid the crispy edge, you should beat the egg into the still cold pan and then fry it over low heat. After two to three minutes, you can turn off the heat and put the lid on the pan. During this minute, the yolk may thicken a little.
8. It can also be done without fat
For a fat-free version, you can simply add two to three tablespoons of water to the pan. This will save you the calories of butter, oil and cream. By the way, you can also fry bacon with water until particularly crispy.