Food - Drink
Why You Should Use Room Temperature Eggs When Frying Them
Delicious on their own with a slice of toast or crowning dishes such as Spanish fried potatoes or Mexican chilaquiles, fried eggs are something every home cook should be able to whip up with no problem. But as simple as frying an egg can seem to be, there are actually a few common mistakes that can lead to subpar results.
A hallmark of a perfectly fried egg is a nicely set, fully cooked white with a still-runny yolk, for those who like their fried eggs sunny side up. But when you fry an egg that's still cold, you risk overcooking the yolk as the white comes up to temperature and then sets.
A better idea is to grab the eggs you want to fry from the fridge ahead of time, allowing them to come to room temperature before frying. The best way to quickly and evenly bring cold eggs to room temperature is by submerging the eggs you need in a bowl of warm tap water, where they'll come to temp in only about five minutes.