Jamie Oliver reveals ultimate trick for perfect fried eggs

Eggs are an essential part of many dishes, from breakfasts to desserts. One of the simplest ways to prepare them is to fry and serve them on toast. However, achieving a perfectly soft fried egg can be tricky. A moment of inattention and the edges might start to burn, or the yolk might set.

Jamie Oliver, a well-known chef, emphasises that the key to success is using olive oil. Just one tablespoon is enough to lightly coat the bottom of a large, non-stick pan. It's important that the oil is not too hot, as this can cause the eggs to burn.

Place a large non-stick pan on the stove over medium-low heat and add approximately one tablespoon of oil, just enough to coat the bottom lightly. Gently crack the eggs into the pan. As the oil warms, the eggs will gradually change in color. If the oil begins to splatter, it indicates that the temperature is too high, so lower the heat accordingly.

When the whites are set and the yolk remains runny, the eggs are ready. Carefully remove them from the pan using a spatula to avoid damaging the yolks, and serve them on a plate.

Before serving, Jamie recommends gently patting the eggs with a paper towel to remove excess oil. Then, they can be served on toast with a pinch of sea salt and freshly ground black pepper to enhance the flavour.

To make a fried egg from both sides, gently slide a spatula under the egg and quickly flip it over with a wrist motion. Do not lift the egg too high above the pan, and you won’t have any problem flipping the eggs without damaging the yolks. It’s easier to use a non-stick pan for this recipe – adds Oliver.

With these simple tips from Jamie Oliver, anyone can enjoy perfectly soft and delicate fried eggs in just a few minutes.