How to fry the perfect eggs with Curtis Stone

How to fry the perfect eggs with Curtis Stone

I’m going to show you how to fry
the perfect egg. OK, it’s very,
very simple. Now, if you can hear that crackling, what I’ve got over here
is a little bacon. The reason I’m frying my bacon
before I start my egg is I want the fat, so I’m going to pour some of that
bacon fat into a pan and leave that bacon there
for a little later and then using the bacon fat,
we’re going to fry the egg, OK? You want a warm pan –
not a hot pan, just a warm pan. Get yourself a couple of little cups and what you do is you crack
your eggs into the cups first. That way you’re not doing it
over a hot pan, over a hot stove. You can do it over here
on your board. You pick up your eggs and you’re just going to gently
pop those into the pan… ..trying, as best you can, to keep
them on separate sides of the pan. It doesn’t matter
if they touch a little bit ’cause that will be easy to move. But if they’re sitting together,
it’s a little bit more difficult. You don’t want your pan too hot. The biggest mistake with fried eggs
is people put it into really hot pans and then the bottom of the yolk
cooks really quickly. You don’t want that to happen
because that will overcook before the top of it can overcook. So I’ve just put it into the pan. The thing you need to remember
with fried eggs is don’t overcrowd your pan. You know, you just want
to put a couple in there in case you want to flip them over and do them over easy or over medium. I like mine sunny side up. Sunny side up, of course,
means just cracking them and leaving them like that and you’re gonna leave that
beautiful egg yolk nice and gooey. So once your eggs have been in
for a minute or so, all you want to do
is just gently shake your pan. Now, you’ll see
when you shake your pan, some of that eggwhite – the albumen
of the egg – is still undercooked and you want that to be cooked. So what I’m going to do is I’m going
to just go ahead and separate this. Again, just nice and gently. That’s why you don’t overcrowd
the pan with too many eggs ’cause then you’re trying to
cut it up into these little pieces to get a yolk per piece. Now, it’s quite traditional
in different parts of Europe to add a little more butter. So get yourself a spoon. You’ll see that butter
will melt very, very quickly and then you can take
a little bit of that fat and just pour it
straight back over the egg and that will cook those little bit
of egg whites from the top. Just before the eggs are cooked, you want to give them
just a little crack of pepper and just a quick season of sea salt. And you’re ready to go. You take your sunny side egg and place that
straight on your plate. If you want to do an over easy egg,
two things you can do. Just move it. Move your pan. Make sure that the egg’s
actually moving around. You can just flip it over
or grab yourself a spatula and just go underneath
just like that. Now, if you want it over easy,
it means that you just flip it over, you set in that other side of the egg
and then you serve it so you still have
that nice runny yolk. It’s so simple, but when you fry
a perfect egg, it’s just beautiful.

32 thoughts on “How to fry the perfect eggs with Curtis Stone”

  1. 1- Bacon fat FTW
    2- no butter
    3- Put a tsp of water and a lid on the pan for 45 seconds on medium/low heat

  2. use more oil, so much oil that the egg is floating off the bottom not touching the pan and I agree use warm pan not hot pan…use paper towel to absorb excess oil

  3. Curtis is a chef who knows what he's talking about with this. Bacon fat is the best to cook the eggs in; but butter can be used if there is no bacon fat available, and NEVER EVER USE COOKING OIL to fry eggs no matter what other chefs may advise. Cooking oil beats butter with most things that I fry, but it's far too hot for eggs.

  4. No need to flip the egg as it may break the yolk. Just fry on a low heat and put a lid on top. I use a glass lid, that way I can see when the egg is perfectly cooked with a runny yolk.

  5. A very indulgent and delicious way to prepare eggs! If you want to avoid putting extra fat, just cover the pan for a few seconds. The trapped hot steam will cook those egg whites really well.

  6. What with these youtube videos, makes wonder if we will see the end of the cookbook, so much easier with a voice and visuals taking you thru it all…….

  7. I really like and appreciate that Curtis points out the details in how to do things and what to look for, really good, very helpful instructions!  Thank you Curtis !

  8. Yes the way they do it in the Mediterranean areas … in moslem North Africa Greeks Italian Spaniards etc we like eggs in many dishes ( specially long time ago… now no so much since new styles and recipes )

  9. As with all food, the ingredients need to be FRESH!! When eggs are not fresh they spread out across the pan, like the eggs Curtis uses here. They are just a little too old. When the egg is fresh, it doesn't spread out over the pan, but is "pert" similar to jelly just upturned from it's mould. The yolk is more resilient too, and is less likely to break, sunny side up or easy over, unlike the eggs shown here.

  10. Instead of turning the egg over (and running the risk of breaking the yolk), just quickly baste the yolk with the hot oil until the white covering just turns opaque. Then you'll have a perfectly cooked white and a still runny yolk.

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