Fried eggs are incredibly easy to , but making them properly can be a challenge if you do not know what you are doing. It is very common to fry with too much oil, which can cause the whites to brown too quickly while the yolk is still undercooked.
This will result in a charred and rubbery fried egg that is not very appetising to eat. Instead, Siobhan Wightman, a cook and founder of , has shared that the trick for a "perfectly cooked" fried egg is not to use oil but instead make sure you are using the right kitchen equipment.
Siobhan said: "The key to cooking a fried egg without that slimy top, is a lid, especially if you are not keen on flipping your egg over (over easy).
"So to achieve this you want a lid that fits the pan you are using. The steam trapped underneath will cook the top of the egg to perfection while still keeping a nice runny yolk that so many of us love."
It may seem simple, but most people severely undercook the top of the egg, and if you want to make sure it is fully cooked, then you can steam the top of the egg with a lid.
Steaming is an easy way to ensure heat is being evenly distributed to every part of the egg, so you will get a properly cooked egg with crispy edges and a creamy yolk.
This method also means you do not have to fiddle about with trying to flip the egg or having to cook it in too much oil, which can result in it coming out of the pan with a soggy bottom.
How to properly cook a fried egg
To begin, put a frying pan on a medium heat on the stove. Then, add one small teaspoon of butter or cooking spray oil.
Once the pan has fully heated up, crack your egg into the pan. You can crack eggs into a small bowl first and then add them to the pan to prevent any shell pieces from getting stuck in the raw egg.
When the egg whites are beginning to set, turn down the heat. Then place a lid on the pan to completely cover the eggs.
Let the steam cook the egg for one or two minutes. You will know it is ready when the egg yolk becomes a pale translucent white over the top, as it means it has fully cooked.
Season with salt and pepper, and your fried egg will be perfectly set with golden edges on the white with a firm yet slightly runny yolk.
