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September 29, 2021
Cooking Crash Test: Which is the best way to fry an egg?

Easy, nutritious, inexpensive, ready in no time. Ideal for breakfast, snack, dinner… It can be served plain, accompanied by bread, French fries, or any other of our favorite ingredients, placed in or on top of another food. Words are not enough to describe fried eggs. So, let's get straight to the point: Which is the best way to fry an egg? We get in the kitchen to try them all, list the pros and cons of each way, and decide our favorite one. Ready? Let’s go!

Cooking Crash Test: Which is the best way to fry an egg?

#1 WITH OLIVE OIL

The process: Place a frying pan over medium heat, add 2 tablespoons of olive oil and let it heat up. Crack the egg, add it to a bowl and then carefully transfer it from the bowl into the pan and lower the heat. What we want is for the egg white to turn white right away and not spread into the pan. Tilt the pan towards you, so that the olive oil is gathered on one side, and use a spoon to pour the olive oil over the egg, until the egg white is firm and loses its transparent texture. Be careful, though! Pour the olive oil only on the egg white as we want the yolk to remain yellow and runny. Using a slotted spatula, remove the egg from the pan and transfer it to a plate. If you want, you can first transfer it onto paper towels (to absorb the excess oil) for a few seconds, and then to the plate. Season with salt and pepper (if you want) and serve it hot.

Why we like it: This is the most classic way to fry an egg, and much healthier compared to heavy cream for example, or beurre noisette and bacon fat.

Why we would reconsider: Because we may not like the taste of olive oil (there are such cases), or we may want a simpler, more low-cost fat to fry our egg. In addition, we may not even want to use fat and look for the healthiest option, such as… water. You should keep in mind, however, that the egg is not fried in water, but boiled (yes, even if we use a pan).

Cooking Crash Test: Which is the best way to fry an egg?

#2 WITH COCONUT OIL

The process: Place a frying pan over medium heat, add 2 tablespoons of coconut oil and let it heat up. Crack the egg, add it to a bowl and then carefully transfer it from the bowl into the pan and lower the heat. What we want is for the egg white to turn white right away and not spread into the pan. Tilt the pan towards you, so that the coconut oil is gathered on one side, and use a spoon to pour the oil over the egg, until the egg white is firm and loses its transparent texture. Be careful, though! Pour the coconut oil only on the egg white as we want the yolk to remain yellow and runny. Using a slotted spatula, remove the egg from the pan and transfer it to a plate. If you want, you can first transfer it onto paper towels (to absorb the excess oil) for a few seconds, and then to the plate. Season with salt and pepper (if you want) and serve it hot.

Why we like it: Because it has a mild taste, it does not burn easily, and is a great alternative if we do not like the rich taste of olive oil.

Why we would reconsider: It is an oil rich in fats, much of which is saturated fats. This means that it is an oil that should be consumed in moderation (like everything else), while it can be used in cooking and baking both savory and sweet recipes.

Cooking Crash Test: Which is the best way to fry an egg?

#3 WITH BACON FAT

The process: Place a frying pan over medium heat, add 2 tablespoons of olive oil along with 3 bacon slices, and allow 2-3 minutes for the bacon to be cooked, until it releases its fat and turns nicely golden. Once it is ready, remove the bacon from the pan, transfer it to a plate, and set it aside. Crack the egg, add it to a bowl and then carefully transfer it from the bowl into the pan and lower the heat. What we want is for the egg white to turn white right away and not spread into the pan. Tilt the pan towards you, so that the bacon fat is gathered on one side, and use a spoon to pour it over the egg, until the egg white is firm and loses its transparent texture. Be careful, though! Pour the bacon fat only on the egg white as we want the yolk to remain yellow and runny. Using a slotted spatula, remove the egg from the pan and transfer it to a plate. If you want, you can first transfer it onto paper towels (to absorb the excess fat) for a few seconds, and then to the plate. Season with salt and pepper (if you want) and serve it hot.

Why we like it: Because the fat of the bacon will enhance the taste of the egg, giving it an incredible taste.

Why we would reconsider: Because along with the taste, calories and bad fats are also increased.

Cooking Crash Test: Which is the best way to fry an egg?

#4 WITH BEURRE NOISETTE

The process: Place a frying pan over medium heat, add 1 tablespoon of butter and let it melt. Once it starts to froth and turn golden, crack the egg, add it to a bowl, and then carefully transfer it from the bowl into the pan and lower the heat. What we want is for the egg white to turn white right away and not spread into the pan. Tilt the pan towards you, so that the butter is gathered on one side, and use a spoon to pour it over the egg, until the egg white is firm and loses its transparent texture. Be careful, though! Pour the butter only on the egg white as we want the yolk to remain yellow and runny. Using a slotted spatula, remove the egg from the pan and transfer it to a plate. If you want, you can first transfer it onto paper towels (to absorb the excess butter) for a few seconds, and then to the plate. Season with salt and pepper (if you want) and serve it hot.

Why we like it: Because, if plain butter gives a wonderful taste to our egg, then beurre noisette makes it ten times tastier.

Why we would reconsider: Because it is a process that requires much caution and attentiveness to not burn the butter. If this happens, we will have to clean the pan and start the whole process from the beginning. Moreover, this cooking method adds many extra calories and bad fats to our egg - and consequently to our body.

Cooking Crash Test: Which is the best way to fry an egg?

#5 WITH BUTTER

The process: Place a frying pan over medium heat, add 1 tablespoon of butter and let it heat up. Crack the egg, add it to a bowl and then carefully transfer it from the bowl into the pan and lower the heat. What we want is for the egg white to turn white right away and not spread into the pan. Tilt the pan towards you, so that the butter is gathered on one side, and use a spoon to pour it over the egg, until the egg white is firm and loses its transparent texture. Be careful, though! Pour the butter only on the egg white as we want the yolk to remain yellow and runny. Using a slotted spatula, remove the egg from the pan and transfer it to a plate. If you want, you can first transfer it onto paper towels (to absorb the excess butter) for a few seconds, and then to the plate. Season with salt and pepper (if you want) and serve it hot.

Why we like it: This is one of the most classic ways of frying an egg, which -in terms of taste- gives us an excellent result.

Why we would reconsider: Because butter is a relatively sensitive ingredient and can burn at the high temperatures of the pan (especially if our stove is very high). In addition, if you want to follow a healthier diet, you should choose another way to prepare your egg.

Cooking Crash Test: Which is the best way to fry an egg?

#6 WITH HEAVY CREAM

The process: Place a frying pan over medium heat, add 100 g heavy cream and let it heat up. Crack the egg, add it to a bowl and then carefully transfer it from the bowl into the pan and lower the heat. What we want is for the egg white to turn white right away and not spread into the pan. Cover the pan with a lid and let it simmer for 1-2 minutes. We want the yolk to remain yellow and runny. Using a slotted spatula, remove the egg from the pan and transfer it to a plate. Season with salt and pepper (if you want) and serve it hot.

Why we like it: This cooking method gives us a very good and tasty result. In addition, due to the moisture provided by the cream, our egg is not overcooked from the bottom.

Why we would reconsider: In addition to being rich in flavor, heavy cream is also rich in fat. This is a reason why we may not want to use it to prepare our egg.

Cooking Crash Test: Which is the best way to fry an egg?

THE CONCLUSION

Each of the ways we mentioned hides its own taste and has its pros and cons. But if we had to choose one of them as the most ideal to prepare a fried egg in the kitchen of our house, this would be none other than frying in olive oil. Why? Because olive oil is found in every home. It is an easy and nutritious ingredient (although in this case it is fried, which removes much of its nutrients) that gives us a very tasty result. Finally, olive oil - and especially extra virgin olive oil - has a relatively lower burning point compared to other oils, so it is suitable for both cooking and frying.

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