How to fry an egg

In this video we're going to look at frying eggs and for me the key part of this he's controlling the heat in the pan, you don't want to fierce a heat, we're going to get the pan to a medium heat, some oil some butter, so I’m going to go in with a drop of oil not too much you don’t want it to be swimming in oil, just enough to coat the pan.

We're going to be controlling the heat so I’m going to take that temperature down, we don’t want it too hot, we're going to go in with some butter, once the butter stopped foaming we're going to go in with our egg, just crack the egg into the pan and what I'm looking for is a white that’s nicely set that's firm but it isn't hard I don't want the crispy base on it, so we're just going to get this melted, wait for the butter to stop by foaming and then go in with the egg.

One of the other key things I find is not to actually put salt onto the yolk, until you're actually ready to serve it tends to create little white spots on the on the yolk so our butters is coming up now, starting to foam wait for that to subside slightly which will tell me that we’re about at the right temperature and that's just starting to settle down now, so we’re going to go in with our egg, gently crack that into the pan and I’m just going to take that heat back down a little, and you can adjust the shape a little bit you can give the egg a helping hand to keep a nice shape, you can see in the pan that thin layer around the outside which is the runny apart at the white and what we can start to do now is just to based just a little bit of the butter and the oil just to warm that yolk through and we just keeping an eye making sure that isn't going crispy on the bottom.

We can see that the hot butter going over the top is just started to set the yolk on top there and I would say from me that's about done so we’re going to come out of the pan just with a spatula, we’re going to drain this off to get rid of the excess butter, I'm going to trim that little frilly edge and we’re just going to go on now with a little bit of salt and a grind of black pepper and we have a nice tender fried egg the way it’s not too hard.

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