Achieving perfect fried eggs: Avoid common pitfalls

Preparing fried eggs seems incredibly simple. After all, it's not rocket science to crack them into a hot pan and wait a few minutes until they set. However, in reality, it's a bit more complicated, and the key factors are the degree of pan heating and the type of fat used.

First and foremost, when preparing fried eggs, it's worth using fresh eggs because older ones spread the white in the pan, and the yolk won't stick to it. Another mistake is the lack of fat or frying the eggs in oil. The best choice is clarified butter. Oil quickly burns the white, leaving the yolk undercooked.

Clarified butter burns more slowly than fresh butter. Its classic version contains less water and protein, which makes it develop an unpleasant taste at high temperatures. Conversely, oil, often used in the kitchen, has a lower smoke point than clarified butter. It also gives a specific taste, which not everyone likes. Butter without impurities is more expensive, but it's worth spending more to enjoy a better taste.

First, crack the egg into a clean bowl. It's not recommended to do this directly over the pan, as the yolk may break this way. Additionally, it's better to check the freshness of the egg before it goes into the frying fat. The heated pan should be set to medium temperature. High temperature may cause the egg to brown quickly, and before it sets, unsightly bubbles will form on it.

Before placing the egg in the pan, heat the clarified butter over medium heat. When the fat melts, carefully pour the egg, lower the heat, and fry until the white is firm and the yolk is thick, which usually takes about 3-4 minutes. After removing the egg from the pan, season with pepper, salt, and a bit of fresh dill.