Robert Irvine reveals the secret to perfecting your fried eggs

Robert Irvine is a popular British chef who, like Gordon Ramsay, has achieved celebrity status in the UK and elsewhere as a culinary star. A specialist in cooking, he has featured in numerous Food Network programmes, and his rise to popularity culminated in the creation of his talk show: The Robert Irvine Show.

Currently, the Brit actively participates in social media, occasionally offering his followers a range of practical cooking tips. A while back, Irvine shared his secret for preparing perfect fried eggs. Interestingly, the secret, among other factors, involves the temperature of the eggs.

Since fried eggs are typically made for breakfast, it's no surprise that we aim to do it swiftly and efficiently. Yet, in our rush, we commit a basic mistake — we don't wait for the eggs taken from the fridge to reach room temperature.

As Robert Irvine points out, frying cold eggs often leads to uneven cooking and burnt edges. So, before we add the eggs into the pan (Irvine uses quite a bit of fat and even pours it over the solidifying yolk—you'll see this in the recording above), let's allow them to warm up a bit — we certainly won't regret this move.

This philosophy from the British chef piqued the interest of a certain Twitter user, who asked him whether eggs should always be at room temperature, or if this advice only applies to fried eggs. The experienced chef has clear views on this matter. He maintains that not only eggs but also all other products destined for frying should first be brought to room temperature.

So simple, yet so ingenious!