Kitchens

Here’s How Your Favourite Chefs Fry Eggs

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Frying an egg is so easy that most of us could do it with our eyes closed because cracking an egg into a pan and waiting until it’s cooked doesn’t require much skill. Now it can get complicated because if you’re not careful, you can easily end up with undercooked whites and an overcooked yolk.

Giada De Laurentiis: Fried in Olive Oil

To make Giada’s Italian fried egg sandwich, ditch the butter and go for olive oil. After adding the eggs to a pan with two teaspoons of olive oil heated over medium heat, Giada covers the pan in order to cook the whites quickly.

Alton Brown: Cracked in a Ramekin

According to Alton Brown; “Never crack eggs directly into a pan — always crack them into a cup or ramekin. It’s the only way to make sure they cook evenly, and you can pour them into the pan right where you want them.” His other pro tip involves the proper way to flip the eggs without cracking the yolks. “Never flip the food up and bring the pan down. Try to meet the food with the pan as best as you can, thus preventing a hard — and potentially yolk-busting — landing.”

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Mario Batali: Crack And Flip.

The first rule is to crack the eggs into the skillet and avoid touching them at all for the first 30 seconds. Then, using a nonstick silicone spatula, gently loosen the edges of the eggs and make sure the bottoms aren’t sticking. Flip the eggs, and cook for 30 more seconds.

Chrissy Teigen: Fried in Butter and Olive Oil

f you had gone through her bestseller cookbook, Cravings, you would have come across  Cajun Catfish With Over-Easy Eggs.To get a perfectly cooked and flavorful egg, Chrissy cooks in both butter and olive oil.

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