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Chefs Swear By This Trick For Perfect Fried Eggs

It's actually really easy.

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Fried eggs are an essential part of breakfast.

Hannamariah / Getty Images / Via gettyimages.co.uk

But getting them juuust right — with a slightly crisped bottom and a runny yolk — can feel like culinary Olympics.

NBC

Well, according to MasterChef UK finalists Billy Wright and Jack Layer, there IS a near fool-proof way to make perfect fried eggs, and it involves just one extra step.

Oprah

Their trick? When frying your eggs, place a lid over them.

Speaking with The Mirror, the MasterChef duo said placing a lid on top of your frying eggs will "seal the top, [resulting in] a perfect yolk but none of the undercooked white."

Dmytro_skorobogatov / Getty Images / Via gettyimages.co.uk

One other fried egg trick that chefs swear by? Tipping the pan, then spooning the hot oil back over the top.

instagram.com

Popularized by José Andrés, the method consists of heating up four tablespoons of olive oil, tipping the pan, sliding an egg into the oil, then spooning the hot oil onto the top of the egg.

(This version was co-signed on Instagram by both Anthony Bourdain and Eric Ripert, so you know it's legit.)

Prefer scrambled eggs instead? So does Gordon Ramsay. Here's his method for getting them perfect every time.

Shine America

When asked how he likes his eggs in a Reddit AMA, Ramsay said, "I have to say, scrambled. Over a slice of sourdough bread that has been grilled, and then sort of doused with Worcestershire sauce."

Yes, chef. 🍳

  1. How do you fry your eggs?

    Correct
    Incorrect
    I use the lid-over-pan trick.
    Correct
    Incorrect
    I spoon hot oil over my eggs.
    Correct
    Incorrect
    I straight up just fry them over a drizzle of hot oil. Why complicate things?
    Correct
    Incorrect
    I use another technique which I'll describe in the comments.
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How do you fry your eggs?
  1.  
    vote votes
    I use the lid-over-pan trick.
  2.  
    vote votes
    I spoon hot oil over my eggs.
  3.  
    vote votes
    I straight up just fry them over a drizzle of hot oil. Why complicate things?
  4.  
    vote votes
    I use another technique which I'll describe in the comments.

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