Jamie Oliver's olive oil trick for perfect fried eggs

Eggs are an indispensable component in many dishes, from breakfasts to desserts. One of the simplest methods of preparation is to fry them and serve them on toast. While this may seem straightforward, achieving a perfectly soft fried egg can be challenging. A moment's inattention can cause the edges to burn while the yolk sets.

Jamie Oliver, the well-known chef, emphasizes that the key to success is using olive oil. Just one tablespoon is enough to lightly coat the bottom of a large non-stick pan. It's important that the oil not be too hot, as this could cause the eggs to burn.

Place a large non-stick pan on the stove over medium-low heat and add approximately one tablespoon of oil, just enough to coat the bottom lightly. Gently crack the eggs into the pan. As the oil warms, the eggs will gradually change in color. If the oil begins to splatter, it indicates that the temperature is too high, so lower the heat accordingly.

When the whites are set and the yolks remain runny, the eggs are ready. They should be gently removed from the pan with a spatula to avoid breaking the yolks and then served on a plate.

Before serving, Jamie recommends gently patting the eggs dry with a paper towel to remove excess oil. They can then be served on toast with a touch of sea salt and freshly ground black pepper to enhance the flavor.

To make an egg fried on both sides, gently slide a spatula under the egg and, with a quick wrist motion, flip it over. Don't lift the egg too high above the pan, and you'll have no issues flipping the eggs without breaking yolks. For this recipe, it's easier to use a non-stick pan, adds Oliver.

With these simple tips from Jamie Oliver, anyone can enjoy perfectly soft and delicate fried eggs in just a few minutes.