I love eggs. I use them in a whole range of dishes because, besides being highly nutritious, delivering those proteins we like and being fairly affordable in these times, they admit thousands of different ways of cooking, which gives a lot of versatility. It’s impossible to get bored! Whether in an omelette, soft-boiled, stuffed, scrambled, on a plate, boiled, poached, in rolls, in little pancakes… Do you think I’ve left any out? Of course: fried eggs!
I recall that a while ago, one of my aunts told me she’d heard on the radio about the tricks the chef Martín Berasategui uses when making this iconic dish of our culinary tradition. I can’t remember the programme, but we discussed it because she was struck that a chef of his calibre would speak of something as simple (and as delicious) as fried eggs. An especially interesting conversation (and with plenty of punch to it).
Martín Berasategui’s tips for making a perfect fried egg
The first of these tips amused me quite a bit because at home we’ve always done it this way: crack the egg into a small cup and slide it gently into the frying pan, just as my mother taught me. Not only does it look neater and keeps the yolk intact, it also spares you the bother of cracking it directly into the pan with shell fragments falling in or the oil splashing (which I’m not keen on). Did you do it like that?
The second tip is indeed curious. As you will know, it’s vitally important that when you add the egg the oil is very hot, but not smoking. My method for ensuring this was to gauge the temperature by holding my hand at a prudent distance, just enough to feel the heat, or simply by watching the oil: if it’s completely smooth it’s ready, if you notice it rippling it’s at the right point. As my aunt told me, the chef checks it by dipping a crumb of bread into the pan; apparently he said something like it’s “the best tell-tale sign”. An unforgettable comparison, truly practical.
And here’s the third tip. Once you’ve slid the egg into the oil you simply let it cook; you don’t need to move it (indeed, do not move it or you’ll crack the yolk or the white might crumple). With the help of a slotted spoon you can baste the white with a little oil to help it cook faster without the yolk becoming overdone. As for the famous puntillita, which is nothing more than that crisp, toasted edge of the egg, there are options to suit all tastes. I personally like it just right, but if you’re a die‑hard fan, pour the oil with the spoon until it’s to your liking.
What else is left? A pinch of salt on the yolk and, if you fancy it, spices. You can pair it with whatever you like (yes, even chips) or serve it on a crusty toast with a bit of cooked ham. Enjoy!
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