Cooking technique uses butter to create perfect fried eggs

Achieving the perfect fried egg—characterized by crispy, golden edges, tender whites, and a liquid yolk—can be enhanced by using a specific combination of fats. A recommended technique involves frying eggs in a mixture of olive oil and butter.

While olive oil provides a high smoke point to prevent burning, adding butter allows for caramelization, which creates the desired crunchy texture on the edges. For best results, eggs should be brought to room temperature before cooking to ensure even heat distribution. The process involves heating the oil until it shines, adding butter until it bubbles and turns golden, and then carefully cracking the eggs into the pan.

To customize the texture, cooks can cover the pan for the final seconds to set the whites more firmly or tilt the pan to baste the whites with hot fat for extra crispiness.