Although new alternatives such as the microwave have emerged in recent times, the usual practice is to make fried eggs in a frying pan and with good olive oil. But whether you have just become independent or have been cooking all your life, there may be some aspects you have never taken into account. What temperature should the oil be at? And how much do I have to add? What do I do to keep the yolk from curdling? If you also share the same doubts, this interests you!
Luckily, social networks once again come to the rescue of the most cooks. In this case, it is the advice of the Las Peñas de Ampurio restobar, a small town of 4,000 inhabitants in Cantabria, that is going viral on TikTok. With a commendable number of followers, the professionals in their kitchen explain in a recently published video what are the most common mistakes we make when making fried eggs. And even the simplest a priori recipe has its own tricks that we describe below.
Fried eggs are one of the most popular options when it comes to killing hunger and, if not, tell our grandmothers. But that does not mean that we should always make them the bullfighter and, if we have planned to fulfill this craving, the first thing we should do is temper the eggs.
The first of the most common mistakes is to take the eggs directly from the refrigerator to the frying pan. This represents a too drastic change in temperature that affects the result of this dish. According to one of the cooks at the Las Peñas restaurant, if you keep the eggs in the refrigerator and do not allow a reasonable amount of time to pass before frying them, the egg whites will take too long to set and will end up deformed. If you keep your eggs in the pantry, you won't have this problem!
The amount of oil in the pan is another issue that can give room for error when cooking a fried egg. With this tip you will never go overboard or fall short again! The oil must be enough to cover the white, but just enough to respect the yolk.
Don't even think about doing an Olympic egg throw! The further you add it to the pan, the more the oil will splash and the less compact and collected the white will be. Alternatively, you can crack your egg into a cup and then pour it into the oil.
