The yolk will be in the center and will only explode when you break it with the fork
Not all of us find it easy to prepare a fried egg as perfect as those that shine in magazines and social networks, with the clear well made, shiny, in good shape, the yolk intact and in the center that It will only burst when you chop it on the side with your fork.
It is terrible to break the shell and take so much care of the yolk so that in the end it spreads to the sides while it cooks, that it is not centered, and that it has been cooked more than desired so that its texture is not ideal.
Let’s give thanks to the tricks shared by expert cooks, there is a very simple technique that will change everything. The Practical Kitchen shares the simple technique: cook the white first and then the yolk.
You can use an egg separator or break the shell creating a small hole through which only the white comes out. So that then the yolk comes out without breaking, make the hole large enough.
You only need the egg, oil, salt, and pepper.
- Heat a nonstick skillet over medium-low heat, spray a little spray oil or “a little drizzle of oil”
- Cook the white in the pan until it is opaque and “almost ready”. Don’t forget to season with salt, pepper, and your favorite seasonings. With a spatula, separate the edges of the white so that it does not stick to the pan.
- Carefully place the yolk in the center of the white and cook for 2 to 4 minutes, but keep liquid. Also season.
- Tilt the pan if your burners are uneven, so the yolk stays centered while cooking.
- If you want it as a magazine, perfectly circular, breaks the white in a round cookie cutter 4 ″ oil sprayed.