Gordon Ramsay says fried eggs will be 'cripsy and delicious’ if 3 ingredients are added

If you don't want to spend ages cooking a big meal and just want something that's quick, easy and delicious, eggs are an ideal choice. They may not seem like much but there's actually a lot you can do with an egg and they can be enjoyed around the clock for breakfast, dinner or tea. While scrambled, poached or omelettes are all good options, one of the best ways to cook eggs is by frying.

Now a fried egg might not be the healthiest meal in the world, but it’s tasty and quick to whip up, particularly if you’re planning to just pop it on a slice of toast. But perfecting a fried egg can be deceptively tricky, as it’s all too easy to misjudge the cooking time and, if left in the pan too long, it can become burnt and rubbery, with a hard yolk. But celebrity chef Gordon Ramsay says it's possible to make a deliciously crispy fried egg with a runny yolk that is loaded with flavour if you add three ingredients to the pan.



Ramsay says you should start by adding a tiny drop of oil to a heated frying pan, followed by butter, salt and pepper to season your fried egg and give it a burst of flavour. The 58-year-old says you should add a knob of butter to the pan and allow this to melt, then turn down the heat and add a seasoning of salt and pepper before your egg goes in. Together, the seasoning and the butter will later be used to baste the egg as it cooks to seal in flavour.

Once the egg is in the pan, turn the heat back up and give the pan a gentle shake and wait for the egg to bubble and blister on the outside. Ramsay then adds a sprinkle of chilli flakes to the egg, but this is an optional addition, depending on whether you like a kick of heat or not. But the important part now is to use a spoon to scoop up the melted butter and seasoning in your pan and baste around the yolk of the egg.

This will not only enhance the flavour, but it will help ensure your egg fully cooks. Explaining the process in a video on YouTube, Ramsay says: “All I do now is literally get the butter, shake that [pan] gently, and just baste the egg whites around the yolk. And that helps cook.

“Sometimes, with that raw egg white around the yolk, it is uncomfortable, and the best way is to take the spoon and just baste your egg. And look at that, blistering is beautiful. “Now bring [the pan] onto a cold surface that’ll help separate, and then underneath, if you want your eggs over easy, you flip that.

I like my yolk really nice and runny. “When we come to serve, use a spatula to drain off your egg. And there we have a beautiful, stunning, delicious fried egg.

Runny yolk, nice crispy delicious egg white and when you finish it with that little touch of chilli flake it elevates that amazing flavour.”.