Steps
Instructions
- 1
Place a heavy-bottomed frying pan over medium-high heat. Add the olive oil and allow it to warm until it looks glossy and begins to shimmer. The oil should be hot, but not smoking.
- 2
Gently crack the egg into the centre of the pan. It should begin to sizzle immediately. For a neat, rounded egg like the one shown in the video, place a lightly oiled metal cooking ring in the pan first and crack the egg into it.
- 3
Cook undisturbed until the outer edge of the white turns opaque and begins to bubble. If using a cooking ring, carefully lift it away once the white is firm enough to hold its shape.
- 4
Tilt the pan slightly so the hot oil pools at one side. Spoon the oil over the translucent parts of the egg white, avoiding the yolk. Continue until the white is completely set and the edges are crisp and lightly golden.
- 5
The egg is ready when the white is firm, the edges are lacy and crisp, and the yolk still looks glossy and gives a gentle wobble. Cook for a little longer if you prefer a firmer yolk.
- 6
Slide a fish slice beneath the egg, allowing any excess oil to drain back into the pan. Transfer it to a plate and finish with a pinch of flaky sea salt.
What you'll need
What you will need
Heavy-bottomed frying pan
Fish slice or thin spatula
Metal cooking ring, optional
1 egg
2 tbsp olive oil
Salt Flakes and cracked pepper to serve
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