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Shallow-frying
Appears in
By Jeni Wright, Eric Treuille and Le Cordon Bleu
Published 1996
For most people, the perfect fried egg has a runny yolk and a set white. There are two ways of achieving this - by keeping the egg yolk “sunny-side up ” during frying and basting it with hot fat, or by turning it “over easy” halfway through. This second method is less popular because the yolk can easily be broken during turning, and it loses its bright yellow colour.
Sunny-side up Heat a shallow layer of oil or butter in a frying pan until hot but not smoking. Add the eggs and fry over a moderate heat, basting constantly with the hot fat, for 3-4 minutes. Baste the white only to keep the yolk runny, or the white and the yolk, as you like.