The Trick to Making Crispy-Edged Fried Eggs
Something that seems easy, but isn’t. I love fried eggs on toast (with ketchup (<* , but they don’t always come out the way I like them. Here’s a simple tip from a site I like; Pure Wow:
At brunch, nothing tastes quite as delicious as a runny fried egg with crispy edges (delicately placed atop a crusty piece of bread, of course). But replicating that effect at home is hard. Here, a trick that will help you get golden brown edges—and a soft, yolky inside—every time.
What you do: First things first—let the frying pan get scalding hot. (Usually, this requires letting it sit on the stove for a minute or two.) Next, coat the pan with a thin layer of olive oil. (Two tablespoons should be plenty, depending on the size of the pan.) Crack an egg and let the whites sizzle for two minutes.
Here’s the tough part: No matter what, resist the temptation to touch the eggs as they cook. Just let them sizzle in the olive oil and watch the timer. You’ll know they’re cooked when the white part looks opaque.
OK, kill the heat. Using a spatula, carefully slide the egg off the pan. The result? Crispy perfection.