I asked 3 chefs what makes fried eggs taste better - they all said the same thing

Fried eggs are a staple in many kitchens, and mastering the art of cooking them is a must. Eggs are a fundamental ingredient in the culinary world, and frying them is a simple yet delicious way to enjoy them, whether it's atop a slice of avocado toast or alongside some crispy bacon.

The secret to a perfect fried egg lies in the fat used during the cooking process. The fat not only prevents the egg from sticking to the pan but also influences the taste and appearance of the finished product.

The age-old debate among egg enthusiasts often boils down to one question: should you fry your eggs in butter or oil?

READ MORE: I tried Aldi, Sainsbury's and supermarket smoothies one was 'more enjoyable' than Innocent

READ MORE: Hiker's horrifying last word as he live streams his own death on mountain

Three top chefs have revealed their preferred ingredient for frying an egg - and it's butter, reports the Express.

Jessica Randhawa, owner and head chef at The Forked Spoon, said: "The number one ingredient to upgrade fried eggs has to be the fat, which is used to make them fried.

"For me, that means high-quality salted butter, which gives it a rich, nutty flavour while creating a crisp, golden edge.

"The light salt in the butter enhances the natural flavour of the eggs without overpowering them."

Echoing Jessica's sentiments, Joanne Gallagher from Inspired Taste also advocates for the use of butter. She said: "Butter is my go-to for making fried eggs taste extra special.

"When it melts and foams in the pan, it gives the eggs lacy, golden edges while keeping the yolk rich and runny-perfect for scooping up with toast."

She highlighted that the fat aids in gently setting the eggs without compromising the silky yolk, resulting in an egg that's "simple, flavourful, and irresistible".

Culinary expert Kathy Berget, who runs the blog Beyond the Chicken Coop, emphasised that "the number one ingredient to upgrade a fried egg is butter, " specifically regular salted butter.

She said: "You want the taste of the egg to shine through, and butter adds the perfect touch to any fried egg."