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Fried eggs are an absolute kitchen staple, whether you’re making them for breakfast, lunch or dinner. The combination of crispy white and soft yellow yolk is unbeatable, but without the right seasoning, they can taste pretty bland.
Thankfully, there’s a quick and easy way to level up the flavour of your eggs, and it works in minutes. Foodie experts at Simply Recipes have shared “one-ingredient upgrade” for fried eggs that will make them taste so much more delicious. Not only that, but it’ll improve the texture too, making them “impossibly crisp”.
The experts say that you should add one thing to the frying pan before you crack your eggs in, and it’s something you’ve probably already got in the fridge – fresh herbs.
These are ideal for instantly adding a burst of flavour to marinades, pasta sauces, curries and much more. And if you’ve never tried frying them alongisde your eggs, you’re missing out.
The experts said that they infuse with the oil perfectly, adding so much flavour to your fried eggs as well as getting “impossibly crispy” and boosting the texture too.
How to make the perfect fried eggs
To whip up the most delicious and flavourful fried eggs, all you’ll need is some oil, eggs and your fresh herbs of choice.
Basil, parsley, coriander and sage are all popular choices, depending on the type of flavour you’re after.
You can chop up the herbs or, for things like sage, place the leaves straight into a hot pan with oil. Allow the herbs to gently fry for a few minutes before cracking in your egg.
The crispy bits that form when the leaves hit the hot oil are “incredibly tasty”, according to the experts.
It should take around three minutes for your egg to fry if you want a runny yolk, but if you want a slightly harder one, you can flip it and cook for another minute on the other side.
The result? A delicious egg with “impossibly crispy” herbs and a burst of flavour so much more interesting than having them plain.
The experts say that other herbs, such as thyme, rosemary, or oregano can also work, if you throw a whole sprig into the oil to infuse the egg.
However, don’t eat the sprig as they’re too chewy – simply throw it away before serving up.
