How to make the perfect fried egg EVERY time

How you like your eggs in the morning comes down to personal preference.

From hard boiled and scrambled to poached and sunny side up, there are many ways to enjoy the world’s favourite breakfast staple. 

Now, an Australian celebrity chef and food writer have shared their expertise on creating the perfect version of the classic fried egg – and you might have been frying them wrong this whole time.

According to Good Food Australia’s Richard Cornish, the secret to the perfectly cooked fried egg is to put a lid on it while cooking.

‘Frying delivers heat from the bottom of the pan and the fat stops the eggs from sticking while adding flavour,’ he wrote.

By covering the eggs with a stainless steel lid while they sizzle, heat is reflected onto the food which cooks them from above.

According to Good Food Australia’s Richard Cornish, the secret to the perfectly cooked fried egg is to put a lid on it

In a demonstration for Australian supermarket giant Coles, celebrity chef Curtis Stone revealed his unique insider trick for exceptional eggs.

Chef Stone started by frying bacon on a pan.

He then removed the meat leaving a layer of crackling grease which he said is the perfect environment to cook your eggs.

‘Gently pop your eggs into the pan, trying to keep them on separate sides – it doesn’t matter if they touch a little, so long as they’re not fused completely,’ he said.

Mr Stone said the most important thing to remember is to never ‘overcrowd’ the pan with too many eggs.

Curtis Stone said the most important thing to remember is to never ‘overcrowd’ the pan with too many eggs

In some parts of Europe, the gastronomic genius said it is common to use more butter than the norm in Australia.

Mr Stone took a half spoon of melted butter from the pan and drizzled it over the egg to ensure the egg is cooked.

If you like your eggs ‘over easy’, Mr Stone advised flipping the egg to gently set it while retaining a pleasantly runny yolk.