Eggs are one of the most versatile foods in existence, as they can be the ingredient in an infinite number of dishes. Some people prepare them scrambled, others poached…, but the one that stands out above all others is, without a doubt, the fried egg. When you get a perfectly cooked yolk with a creamy texture, it becomes a real treat for the palate that is difficult to resist.
However, although it seems like a simple process, getting a perfect egg is not easy at all, at least not as easy as you might think, since the white usually sticks to the pan and the result ends up being scrambled eggs, as there is no other option for getting them out.
Many try to avoid this problem by using more oil, water or butter, but there really is a simple trick that anyone can use to prevent fried eggs from sticking to the pan. All you need to do is use an ingredient that you most likely already have in your kitchen.
The trick to prevent them from sticking
It is very possible that you have never stopped to think about it, but it is possible to prevent fried eggs from sticking to the pan in a very simple way, as it is enough to sprinkle a little flour before frying them. It is an easy process to carry out and, if you put it into practice, with a surprising result.
To start, heat the frying pan over a medium heat, making sure it is hot enough to cook the egg properly, but not so hot that it burns. Then add a little oil to the pan, just enough to cover the base.
Next, sprinkle a little wheat flour over the pan, with a thin, even layer all over the base, making sure it is well distributed. Once this is done, very carefully, break the egg into the flour in the pan. Do not move it for a few minutes so that it cooks evenly.
From that moment on, all you have to do is let it cook normally, as the flour prevents the egg from sticking, allowing the white to brown slightly and the yolk to remain soft on the inside. This is how you get the perfect fried egg: golden on the outside and with a soft, creamy yolk on the inside. This is because the flour makes the egg white slide easily and not stick to the pan.
This trick is especially recommended for those who use iron frying pans or if the non-stick pan has already lost some of its coating. It also has the added advantage that you don’t have to use as much oil, reducing the risk of the egg splattering and making a mess.
Why use flour with eggs?
The reason why flour works to prevent fried eggs from sticking has to do with the fact that the flour creates a very thin layer between the egg and the pan, which prevents the white from coming into direct contact with the hot surface, thus preventing it from sticking. At the same time, the flour manages to absorb some of the moisture from both the oil and the egg itself, ensuring that the egg cooks more evenly.
Another point in its favor is that the flour allows the egg white to take on a golden hue without becoming rubbery or crispy, resulting in a texture that is much more pleasing to the palate.
How to fry the perfect egg
Fried eggs have a reputation for being unhealthy, when in reality they are not that high in calories compared to other egg dishes. A standard hen’s egg, boiled or hard-boiled, has about 145 kcal per 100 grams of edible portion and a total of 10.2 grams of fat. If it is fried, it reaches 185 calories per 100 grams, and 14.5 grams of fat.
However, the big problem lies in poorly fried eggs, and more specifically with the accompaniments of this delicacy which, prepared just right, drained and fried in olive oil, is nutritious and healthy.
To make the perfect fried egg you need eggs to fry, olive (or sunflower) oil and, optionally, seasoning with salt and pepper afterwards. Heat a generous amount of oil in the frying pan, to a depth of less than a finger’s width, and try to bring it to the right temperature without exceeding the smoking point. You can use a kitchen thermometer for greater precision.
Once the oil is hot, all you have to do is pour in the raw egg, letting it slide onto the oil and as close to the surface of the pan as possible so that it doesn’t break or splash. To ensure that the white cooks with the point and the yolk remains runny, you need to lard the egg, that is to say, bathe the white with the oil using the slotted spoon, taking care not to bathe the yolk.
When it is at the desired point, the slotted spoon should be dipped in the oil, sliding it under the egg and carefully removing it, allowing the excess fat to drain.
