Josceline Dimbleby

Frying Eggs

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Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes
The Cook's Companion

By Josceline Dimbleby

Published 1991

  • About
  1. Heat a little oil or fat in a heavy-based frying pan over a medium heat until hot but not smoking. Break the egg directly into the frying pan.

  2. Gently baste the egg with spoonfuls of fat, tipping the pan if necessary, until the top of the egg just begins to set.

  3. Cover the pan and cook for about 1 minute until the white is set but the yolk is still soft. Lift the egg out of the pan using a slotted fish slice. Serve at once.

  • For an ‘easy-over’ egg turn it over carefully using a slotted fish slice when the top is set and cook it briefly on the other side. Serve at once.