Fried Eggs

Choose a frying pan to suit the number of eggs to be fried and keep a watchful eye on the temperature of the butter during the cooking. Unclarified butter will burn at high temperatures, so care is needed. Try using half olive oil and half unsalted butter since this combination tends not to burn as easily and tastes delicious. Animal fat, such as duck fat, will endure high heat and helps to produce crispy whites; while these fats also make very rich fried eggs, the trick is to splash the egg with ½ teaspoon of vinegar before serving. It is advisable to restrict your frying to 3 or 4 eggs at once and be generous with the chosen fat.