Avoid these common mistakes to master the perfect fried egg

Preparing a fried egg seems incredibly simple. After all, it's not rocket science to crack it into a hot pan and wait a few minutes until it sets. In reality, however, it is a bit more complicated, and the key is the pan's heat level and the type of fat used.

First, it is worth using fresh eggs when making fried eggs because older eggs spread their whites in the pan, and the yolk will not adhere to them. Another mistake is not using fat or frying eggs in oil. The best choice is clarified butter. Oil quickly burns the white, leaving the yolk undercooked.

Clarified butter burns more slowly than fresh butter. Its classic variant contains less water and protein, which causes it to acquire an unpleasant taste at high temperatures. On the other hand, oil, often used in cooking, has a lower smoke point than clarified butter. It also imparts a specific flavor that not everyone likes. Clarified butter is more expensive but worth spending more to enjoy a better taste.

First, crack the egg into a clean bowl. It is not recommended to do this directly onto the pan because the yolk might break. Additionally, checking the egg's freshness before it goes into the frying fat is better. The heated pan should be set to medium temperature. A high temperature can cause the egg to brown quickly, and unappealing bubbles can form before it sets.

Heat the clarified butter over medium heat before placing the egg in the pan. When the fat melts, carefully pour in the egg, reduce the heat, and fry until the white is firm and the yolk is thick, usually taking 3-4 minutes. After removing the egg from the pan, season it with pepper, salt, and fresh dill.