Chapter 30 Runny Fried Egg

In another pot, heat the oil over high heat.

There are two key points to frying a perfect fried egg, first, the oil shouldn't be too thin, second, be aware of the oil temperature when the egg is added.

If the oil in the pan isn't thick enough, only the bottom will be fried and the sides will not, resulting in a less fluffy and soft fried egg, which will also have a worse texture and won't absorb the soup well.

If the oil is not hot enough when the egg is added, the fried egg won't set quickly, leading not only to a poor shape, but also an overcooked and less tasty yolk.

The shape of the bottom of the pan is also important. A recessed bottom helps form a round contour for the fried egg.

Wait until the oil in the pan starts to smoke slightly, then turn the heat down to medium and add an egg.

In just an instant, a crisp and pleasant sizzling sound is heard in the pan.

The egg white quickly becomes white and the edges begin to bubble under the heat of the hot oil.