Perfectly round fried eggs: The simple garlic trick you need

Losing your temper when the egg white inevitably spreads across the pan, creating a sickening mess instead of an impressive fried egg? Next time, grab a clove of garlic and use it to outline a circle on the pan. Such simple and effective solutions are worth their weight in gold.

Cooking a fried egg is not difficult, but a lack of basic knowledge can result in an outcome far from the desired. It is not uncommon for the egg white to spread over the pan, ruining the plan for a perfectly round fried egg. Special moulds are available in stores to help "tame" the unruly egg white, but you can achieve this effect without reaching for your wallet.

All you need is one clove of garlic. Cut the peeled clove in half, and "draw" a circle on the pan with the cut side. You probably won't see it, but that's not the point. The sticky substance from the garlic creates a natural barrier on the pan, beyond which the egg should not spill. Next, crack the egg to land inside the circle. Then, you'll see how it forms according to the garlic-drawn pattern.

Are you wondering how to fry an egg so that the whites are gently set but the yolk still has a runny consistency? Nothing could be simpler. Just arm yourself with a bit of fat, like clarified butter, a non-stick pan, and, of course, eggs. First, heat the butter in the pan over medium heat. When the fat is hot enough, crack the eggs into the pan. Do this carefully so the yolk doesn't separate from the white.

Cook the eggs on low heat for about 4 minutes. You don't need to flip the fried egg to cook the "undone" whites on top. Cover the pan for the last minute of cooking - this will ensure that the whites near the yolk set, but the yolk remains runny. Before using the lid, season the eggs with salt and pepper.