Chefs recommend butter and wine in meat sauce and pan tilt for perfect fried eggs

Chef Linda Cherem advises that adding a small amount of butter and red wine while cooking ground beef enhances the flavor and texture of a bolognese or lasagna sauce. She explains that the butter enriches the meat and the wine deepens the sauce’s taste, with any remaining alcohol evaporating during cooking.

Chef José Andrés and other culinary professionals suggest tilting the frying pan about 45 degrees once the oil is hot, allowing the oil to pool on one side. This creates a “puddle” where a cracked egg can cook without excess oil, preserving a creamy yolk and a crisp white. They also recommend waiting a few seconds before basting the egg with oil and adding salt just before serving.