Classic Fried Eggs on Toast
A traditional method for frying eggs to perfection with a set white and runny yolk. This technique emphasizes low heat and minimal fat to prevent blistering, and utilizes an oven-finishing method to ensure the whites set evenly without burning the bottom. Served neatly trimmed on toast.
Ingredients
- 4 large Fresh eggs (Ensure they are fresh for the best shape)
- 1 tbsp Butter or Olive Oil (Use very little; too much fat causes bubbles or blisters on the whites)
- 4 slices Bread slices (For serving)
- 1 pinch Salt (To taste)
- 1 pinch Black pepper (To taste)
Instructions
- 1Toast the bread slices to your desired level of crispness and set aside on serving plates.
- 2Ensure you have a perfectly clean frying pan. Place it over low heat (not too fierce). Add a very small amount of butter or olive oil—just enough to grease the pan. Too much fat will cause the egg whites to bubble and blister.
- 3Crack the eggs gently into the pan. Fry them very slowly. Watch carefully; if the bottom begins to brown before the upper white is set, proceed immediately to the next step.
- 4If the yolk is surrounded by semi-transparent raw albumen but the bottom is cooking too fast, take the frying pan off the stove. Place it in a warm oven for a minute or so, leaving the oven door open. The ambient heat will set the upper part of the eggs without burning the bottom.
- 5To serve, slide an egg slice (spatula) under each egg so the yolk is centered on the slice. Use a knife to trim off the superfluous white edges, creating a perfectly round shape with the yolk in the center. Carefully slide the egg onto a piece of toast by placing the slice over the toast and drawing the slice away—do not push the egg off or it may break.