You can use butter, olive oil, bacon fat or any light oil such as rapeseed, sunflower or corn oil to fry an egg.
How to fry an egg
1. For one egg, you will need 1 tablespoon of oil, for 3 eggs you need 1 and a half to 2 tablespoons and for 6 eggs, you need 3 tablespoons of oil or fat.
2. Heat the fat gently until hot but not sizzling. Break the egg onto a flat plate or saucer and slip it into the oil gently and carefully. Add the other eggs (three eggs are probably as many as you will get into one domestic frying pan) and as they cook, spoon the fat over each of the eggs as they cook.
3. Keep cooking the eggs until the whites are almost set. Place a lid on top of the eggs for about 10 to 20 seconds so that you get a thin white film over the yolks. Season with salt and black pepper and serve immediately.
4. If an egg breaks in the pan, spoon hot oil over it to ‘fix’ it. If there is no way of redeeming it, turn the egg and cook it on the other side to seal it (sandwich this ugly egg between two slices of well-buttered sliced white bread for a chef’s treat).
– Fry the eggs as normal. While they are cooking, add 4 tablespoons of butter to another clean pan. Cook over a moderate heat until the butter has coloured to a dark brown, but is not burnt. Add a tablespoon of balsamic vinegar, stir and pour over the eggs. Serve the eggs with a sprinkling of freshly chopped capers and parsley.
– Sprinkle cayenne or paprika powder over fried eggs to jazz them up and serve them on an Irish Potato Cake.
Photography copyright foodpixies.com