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Chef swaps butter and olive oil for alternative to make perfect fried eggs

Fried eggs are a breakfast staple, but they can be tricky to get right

[Fried eggs]

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Fried eggs are better if you ditch olive oil and butter for 1 simple ingredient chef uses(Image: Viktoriya Skorikova via Getty Images)

Few things prove more rewarding than preparing a perfectly fried egg - a delightful breakfast choice that complements buttery toast and creamy avocado wonderfully. Similarly, few things prove more disappointing than getting it wrong, as fried eggs have a habit of sticking and burning in the pan.

Despite being a simple recipe, fried eggs can transform from gloriously crispy to hopelessly burnt in just seconds. The key to mastering the perfect fried egg, according to Chef Will Murray of Fallow restaurant, lies merely in changing the cooking fat you use.

An impeccable fried egg needn't be complex. Provided you use the correct amount of oil, the right variety of oil, and the suitable temperature, you can essentially leave the egg to cook itself and it'll turn out perfectly - no flipping required.

Will insists that you can create a fried egg "one minute like a chef" by deep frying in hot rapeseed oil instead of olive oil.

Rapeseed oil possesses a higher smoke point, rendering it the better option if you're seeking genuinely crispy edges.

[Oil being poured into spoon]

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Chef Will Murray has recommened using rapeseed oil(Image: Pawel Kacperek via Getty Images)

The chef characterised this as a "super quick" cooking tip that produces "super crispy" results.

The aim with this method is to achieve an exterior that is "nice and crispy" while maintaining the interior "nice and runny".

To prepare the egg, the chef started by pouring a substantial layer of rapeseed oil into a pan and cracking eggs into separate bowls beforehand, affording you sufficient time to eliminate any stray shell fragments.

He then delicately moved the eggs one at a time into the pan from a modest height above it. Releasing them from too great a height risks damaging the yolk.

With the egg sizzling on a high heat, Will ladled some of the hot oil directly over the egg whites to accelerate the cooking process, which also produces an attractive bubbly texture.

The eggs are done once the whites are fully set and no longer look translucent in any section.

Once cooked, use a spatula to remove the egg from the pan onto a plate lined with kitchen paper or a cloth to absorb any excess oil. Season with a pinch of salt and pepper, and serve on top of whatever you fancy.

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