You’re probably frying eggs all wrong – professional chef reveals the secret is where you crack it

WE'VE been making fried eggs for thus a few years now that we just about do it on autopilot.

However whereas we often simply aggressively crack the egg on the aspect of the pan and hope for one of the best, chef Yasmeen AlSawwaf has revealed her foolproof methodology for guaranteeing the right breakfast each time.

Chef Yasmeen AlSawwaf urged individuals NOT to crack their eggs on the panCredit score: Getty

Chatting with Eat This, Not That!, Yasmeen stated the very first thing it's essential to do is ensure you're cooking with a non-stick pan so it would not catch on the backside.

Subsequent, the chef really useful including a beneficiant dollop of butter to the pan after which cracking the egg right into a separate bowl.

However why not simply do it on the pan? Properly the new steel means you are extra prone to crack the yolk - which ruins your breakfast earlier than you've got even began.

Once you're prepared to begin cooking, Yasmeen urged individuals to whack their pan as much as a "excessive warmth" - i.e. between 123°C to 137°C or 255°F to 280°F.

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That stated, she's harassed how essential it's to regulate your eggs the entire time to keep away from overcooking them.

She continued: "Having excessive warmth signifies that the eggs might brown and blister earlier than being correctly cooked within the centre.

"Fried eggs must be shiny and have totally set whites and should not be blistered or browned, whereas the yolks must be correctly cooked in response to your desire."

What's extra, Yasmeen additionally urged individuals to make use of contemporary eggs the place they'll.

She defined: "When an egg ages, the whites and yolk skinny out.

"Which means the white will unfold as a substitute of being compact and thick and the yolk will not sit atop the whites completely."

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