Cooking a fried egg may seem simple, but you can greatly improve this breakfast staple with just one extra ingredient. Rebecca, a chef and founder of The Practical Kitchen, has shared that fried eggs can come out of the frying pan tasteless if not cooked properly, as the whites cannot absorb seasoning well. She said: “One of the biggest challenges when making any fried egg is deepening the seasoning into the egg white. “Whether you're serving your fried egg sunny-side up, over-easy, over-medium, poached, hard-boiled, or fried, by the time you add salt and pepper, the white has begun to set. And if the yolk is whole, it's hard to get salt and pepper into that golden centre.” |
