Tillie Doyle
When it comes to pan frying, both oil and butter can be used to grease the pan and prevent food from sticking. While butter is preferred for browning and flavour, especially for scrambled eggs and meat dishes, it has a low smoke point and can burn quickly, making it unsuitable for high-heat cooking. On the other hand, cooking oils such as vegetable, peanut, avocado, and olive oil are more versatile and suitable for high-heat cooking, making them a preferred choice for dishes like stir-fries, steaks, and eggs with a crispy white and runny yolk. The choice between butter and oil depends on the specific dish being prepared and the desired flavour and texture.
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What You'll Learn
Using butter for pan-frying eggs
To fry an egg in butter, start by adding a teaspoon of butter to a small non-stick pan and placing it over medium heat. While the butter is melting, crack the egg into a small bowl to avoid any broken yolks and to make it easier to guide the egg into a more rounded shape. Once the butter has melted and started to foam, swirl the pan to coat the bottom evenly, then gently pour the egg into the centre.
If you are making a sunny-side-up egg, cook the egg until the top is set but the yolk is still runny, which should take about three minutes. If the egg white is not set after three minutes, add another teaspoon of butter to the pan, let it melt, and then gently spoon it over the uncooked egg white to help it finish cooking. You can also add a teaspoon of water to the pan and cover it for 15 seconds to steam the top, but this may cloud the bright yellow yolk.
If you are making an over-easy egg, follow the steps for a sunny-side-up egg, but only cook the egg for one to two minutes. If you want a runny yolk with a crispy white, you may want to use oil instead of butter. Extra-virgin olive oil is the most popular choice and will give you a crunchy bottom that will soak up the flavour.
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Using oil for a runny egg yolk
Oil is the fat of choice for cooks who want a runny egg yolk with a crispy white. Extra-virgin olive oil is the most popular option, yielding a crunchy bottom that will soak up flavours. Other options include vegetable oil or oils with a high smoke point, like peanut, grapeseed, and avocado oil.
To use olive oil to fry an egg with a runny yolk, heat it in a shallow pan—preferably cast iron—over medium heat. Once the oil starts to heat and slightly bubble, swirl the pan to coat it with oil, and then crack the eggs directly into the pan, being careful not to break the yolks. Season with a pinch of salt and pepper or your desired seasonings.
Cook the eggs for around 3 minutes uncovered, allowing the whites to start cooking without the yolks getting cooked. Then, cover with a lid for the last 1-2 minutes to help the whites cook completely while keeping the yolks soft. Serve immediately.
It is important to note that the stove temperature plays a crucial role in achieving the desired result. The temperature should be high enough to cook the whites but not too high that the yolk cooks as well. Adjust the temperature according to your preference—a higher temperature will result in a runnier yolk.
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Butter's low smoke point
Butter has a low smoke point, which means it has a low burning point compared to other oils. The natural smoke point of butter is between 302 and 350 degrees Fahrenheit. When butter reaches its smoke point, it starts to break down and release chemicals, which can imbue your food with a burnt flavour and release free radicals. Free radicals are unstable atoms that can damage cells.
The low smoke point of butter is due to the presence of milk solids, which have a lower smoke point than other fats. When the water and milk solids are removed from butter, as in the case of ghee, its smoke point increases significantly. Ghee is a type of clarified butter that has been processed to remove these solids, resulting in a higher smoke point.
The low smoke point of butter can be a disadvantage when using it for pan-frying or cooking at high temperatures. Butter can easily brown and burn, which may be undesirable when searing meat, sautéing vegetables, or cooking leafy greens. It can also separate, leaving milk fats in the pot, which can affect the final dish.
However, the low smoke point of butter can be advantageous in certain cooking applications. It is suitable for low-heat cooking methods such as baking, slow roasting, and quick sautéing. Additionally, butter is often preferred by chefs for its flavour, especially in savoury dishes. To avoid burning butter while still achieving the desired flavour, it can be added towards the end of the cooking process. This technique is commonly used in stir-fries and steak preparations to add richness and flavour to the dish.
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Oil for high-heat cooking
When it comes to high-heat cooking, it's essential to choose the right oil to avoid burning and creating a bitter taste. High-heat cooking oils are crucial for achieving the perfect sear, helping create a crispy crust on the outside of your food while keeping the inside juicy and tender.
There are several factors to consider when selecting an oil for high-heat cooking. Firstly, it's important to choose an oil with a high smoke point, the temperature at which the oil begins to smoke. Oils with lower smoke points can produce toxic compounds and bitter flavours when they exceed their smoke point. Avocado oil, for example, has a high smoke point ranging from 375°F to 520°F, making it a popular choice for high-heat cooking. Other oils with high smoke points include grapeseed oil, peanut oil, and rice bran oil. Oils with high smoke points are also less prone to oxidation, allowing them to maintain their nutritional properties and flavours even under high heat.
Another factor to consider is the flavour of the oil. Some oils, like avocado oil, have a neutral flavour, making them ideal for cooking steak without altering the taste of the meat. Others, like extra virgin olive oil, have a distinct flavour and are better suited for dishes where you specifically want that taste. Additionally, some oils, like coconut oil, are associated with potential health concerns when used in large quantities. On the other hand, oils like canola oil are low in saturated fat and high in monounsaturated fats, making them a heart-healthy choice.
Finally, the availability and cost of the oil may influence your decision. Some oils, like avocado oil and extra virgin olive oil, are pricier and may not be as readily available in certain regions. In contrast, oils like vegetable oil and canola oil are more commonly used and may be more affordable options.
In conclusion, when selecting an oil for high-heat cooking, it's essential to consider the smoke point, flavour, health considerations, availability, and cost. By choosing the right oil, you can create delicious dishes with the perfect sear and crispy texture without compromising safety or flavour.
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Using butter for flavour
When it comes to pan-frying, butter is often favoured for its flavour. It is a top choice for chefs creating savoury dishes, adding a rich, nutty taste to the final product.
For example, when frying eggs, butter can impart a toasted brown butter flavour that enhances the taste of the eggs. Chef Ashley Abodeely, of NoMad London, is an advocate for frying eggs in butter, stating, "Butter also makes everything better!". Similarly, Chef Andrew Ayala of Le Jardinier NY, recommends butter, especially clarified butter, for scrambled eggs as it "complements the eggs far better and adds a nuttier taste and quality.".
Butter can also be used to enhance the flavour of pancakes. Chef Abdoleey uses butter when making pancakes, stating that it "gives the pancakes a delicious flavour and fluffy texture when cooked.". However, one must be cautious when using butter for pancakes as it can brown too quickly, potentially burning before the pancake is cooked through.
Additionally, butter can be added towards the end of the cooking process to enrich stir-fries or to deglaze the pan after cooking a steak, allowing the meat to baste in the buttery flavour.
While butter is excellent for flavour, it does have a low smoke point and can burn quickly, especially when used at high heat. Therefore, when using butter for pan-frying, it is important to be mindful of the heat level and adjust accordingly to avoid burning.
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Frequently asked questions
Butter is usually the first choice for browning and flavour. It adds a nutty richness to fried foods.
Butter has a low smoke point and can burn quickly, especially when cooking at high heat. It can also separate, leaving milk fats in the pot.
Oil is better for cooking methods that require high heat, such as stir-frying or searing meat. Oils with high smoke points, such as peanut, grapeseed, avocado, and vegetable oil, are suitable for these cooking methods.
