Tips for frying eggs are likely to be useful to a lot of people as frying eggs successfully is not simply a matter of pouring some oil in to a pan, heating it up and breaking an egg in to it. The raw egg has to be at the right temperature for frying, the correct amount of oil has to be added to the pan and the oil has to be heated to the right temperature, even before one gets to the stage of breaking the egg.
The first tip for frying eggs has to be taken account of at least a full two hours prior to actually frying the egg. This tip is that the egg has to be taken out of the refrigerator and allowed to reach room temperature. Frying eggs - or cooking them in any way - straight from the refrigerator will not give the best effect.
Vegetable oil or sunflower oil should always be used for frying eggs. The reason why butter should not be used is that butter, at the optimum temperature for frying eggs, will burn and spoil the taste of the egg. Olive oil should not be considered, either, as it has too strong a flavour and will overpower that of the egg.
Two common mistakes made when frying eggs are using too much oil and not having the oil at a high enough temperature prior to introducing the egg in to the pan. In order to fry an egg to best effect, around one tablespoon of oil should be added to a non-stick frying pan and heated on a fairly high setting for at least two minutes. Only then should the egg be introduced to the pan.
The egg can be added to the frying pan in one of two ways. Either it can be gently cracked on the edge of the pan itself before being gently deposited in the hot oil, or it can be cracked in to a small bowl before being introduced. The advantage of the second method is that if one is not particularly efficient at cracking eggs without splintering the shell, small pieces of shell can carefully be removed from the egg prior to it going in to the pan. Please note that if the yolk is broken during cracking, the egg is wholly unsuitable for conventional frying and an omelette or scrambled eggs should be made instead.
The egg should be cooked for around two minutes. It will then be ready to serve, sunny-side up. If one wishes to flip the egg over with a spatula and cook for another thirty seconds, this will result in a more firm yolk but will not look so good on the plate.
If these tips for frying eggs are followed in full, anyone should soon find the process of frying eggs fairly simple to put in to practise.