Never again a snotty egg

Say wine, snacks or haute cuisine and the gourmands at online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our cheffies serve you: fried egg 2.0.

Wow, we have another handy trick for you. How simple a egg fried egg can be, we all know that personal preferences are a huge factor. But with this tip, you'll get the most evenly cooked fried egg ever...

Sharp edges
Personally, I love a verrry crispy fried egg; where the bottom is almost burnt. But with runny yolk, so the pan has to be super hot and there needs to be quite a bit of oil to fry it hard and short. But many find that going too far, such a dark brown bottom, and we can happily tell those people: lower the heat, use less oil, and add a few spoons of hot water to the pan. Then you'll get a perfectly smooth egg white and no runny yolk.

Blowing off steam
When the oil is at temperature and you've put the egg in the pan (team edge or team countertop by the way?) you wait another 30 seconds before adding 3 tablespoons of hot water to the pan and gently scooping that oil/water mixture over the egg. The steam generated will cook the egg evenly from the bottom to the top, so you won't have to flip your egg anymore.

Mass production
The nice thing is that you no longer have to stand behind that glowing pan with flaming oil for half an hour at the risk of your own life when the whole group also wants a fried egg. You can easily have a few in the pan at the same time because you never have to turn them over and they are all ready at the same time. Bacon alongside and brunch is served!

Image: Unsplash