Fried eggs taste 'the best' if one 'uncommon' ingredient is added, chef raves

Fried eggs, a beloved staple, can be a bit of a challenge to perfect – you want the whites fully cooked and the yolk just right, not too runny. Get it wrong, and you're left with charred edges and an unappetising rubbery layer on top.

While there's no shortage of personal techniques for that flawless fry-up, a chef has let slip a secret ingredient for top-notch results – water. The Kitchn swears by this method, rating it a solid 10 out of 10, claiming it "delivers the best fried egg". The trick is to combine both fat and water when frying the egg.

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You start by heating some fat in a pan over medium heat, crack in an egg, then add a mere teaspoon of water. Immediately cover the pan with a lid and let the egg fry for about a minute. The steam from the water ensures the white sets perfectly while the egg cooks gently.

The guide advises: "Nailed it! This method delivers the best fried egg. Covering the pan leads to more even cooking, and coupling it with water takes it to the next level.

"The steam created by adding just 1 teaspoon of water is enough to create the perfect environment for gentle, even egg cooking."

Whether you opt for butter or another type of fat, it's all about enhancing taste without overpowering the egg. The ideal fried egg will have slightly crisped edges and a silky smooth bottom.

"The best way to fry eggs is with water and fat in a covered pan. It delivers an egg with well-set whites, a jammy yolk, and a bit of browning on the edges."

Experts are united in their advice for achieving perfect fried eggs, unanimously recommending that covering your pan is essential for top-tier results, warning that leaving eggs uncovered while frying will result in browned edges and a tough bottom, reports .

For those keen on keeping an eye on their breakfast without sacrificing the heat, they suggest employing a glass lid, facilitating a watchful approach to cooking while retaining all that valuable steamy warmth.