The Perfect Egg: Oil Pan Or No Oil Pan?

Whether you're frying, scrambling, or cooking your eggs sunny-side up, you'll need to grease your pan with either butter or oil. The type of fat you use will depend on the type of egg you're making and the result you want to achieve. For example, if you want a crispy-edged egg, you should use oil, whereas butter is better for scrambled eggs as it makes them more creamy. You should also consider the temperature at which your fat will burn – butter burns at a lower temperature than oil.

Oil or butter?

When it comes to frying eggs, the age-old question arises: oil or butter? The answer depends on various factors, including personal preference, desired outcome, and type of cookware. Here's a detailed guide to help you decide which option is best for your egg-frying endeavours.

The Case for Butter

Leading chefs recommend butter for cooking eggs, especially for achieving a soft and luscious texture. Clarified butter, also known as ghee, is a popular choice as it has a higher smoke point and imparts a nuttier flavour to the eggs. Regular butter works too, and it's best to use unsalted butter so you can season your eggs to your taste. To prepare the pan, melt the butter at low heat before adding the eggs and cooking them slowly until your desired consistency is achieved. Frying eggs in butter can give them a toasted brown butter flavour, adding a unique twist to your breakfast.

The Benefits of Oil

On the other hand, oil is favoured by those who want a runny yolk with crispy egg whites. Extra virgin olive oil is a popular choice as it yields a crunchy bottom that soaks up flavour. To use olive oil, heat it in a shallow pan until it starts to bubble slightly, then crack the eggs directly into the oil. You can also baste the egg whites in hot oil for a bubbly, crackly exterior. Oils with high smoke points, such as peanut, grapeseed, and avocado oil, are also suitable for frying eggs and can be used based on your preference.

The Bottom Line

Both butter and oil have their advantages when it comes to frying eggs. Butter is ideal for a softer, more indulgent texture, while oil is better for achieving crispy edges and a runny yolk. Ultimately, the choice between oil and butter depends on your personal preference and the specific type of fried egg you want to create. Experiment with both options and find the method that suits your taste buds and cooking style!

How much oil?

The amount of oil you need to fry an egg depends on the type of pan you are using, the number of eggs, and the result you want.

If you are using a non-stick pan, you will need less oil than if you are using a cast-iron or carbon steel pan. For a non-stick pan, a small amount of oil, around a teaspoon, should be sufficient to fry an egg. You can also use butter or ghee instead of oil, which will give your eggs a softer edge and bottom.

If you are using a cast-iron or carbon steel pan, you will need more oil to achieve a crispy edge. Heat around 1/8 inch of oil in the pan until it is hot and shimmering before adding your egg. This will ensure that the egg can move freely in the pan and won't stick.

The amount of oil you use will also depend on the number of eggs you are frying. If you are frying multiple eggs in a larger pan, you will need to use more oil to cover the surface of the pan.

Finally, the amount of oil you use will depend on the result you want. If you want a sunny-side-up egg with a runny yolk, you can use less oil. If you want a crispy fried egg with a crunchy bottom, you will need to use more oil and baste the egg whites in hot oil.

Pan type

When it comes to choosing the best pan for frying eggs, there are several factors to consider, including the type of material, size, weight, and ease of cleaning. Here is a detailed guide to help you select the ideal pan for your egg-cooking needs:

Pan Material

The type of material used for the pan is an important consideration. Different materials have distinct advantages and disadvantages when it comes to cooking eggs:

• Stainless Steel: While stainless steel pans are versatile and durable, they are not ideal for cooking eggs due to their tendency to stick. You would need to use a generous amount of oil or butter to prevent sticking.
• Non-Stick Coating: Pans with a non-stick coating, such as Teflon or ceramic, are specifically designed to prevent food from sticking. They are excellent for cooking eggs and make cleanup a breeze. However, traditional non-stick coatings should not be heated above 450ºF, while ceramic coatings tend to wear out quickly.
• Cast Iron: Cast iron pans are heavy and require proper seasoning to develop non-stick properties. They heat up evenly and retain heat well, making them suitable for frying eggs, especially if you use some grease. However, they can be challenging to clean and maintain.
• Carbon Steel: Carbon steel pans are similar to cast iron but lighter in weight. They can be seasoned to develop non-stick properties and are ideal for cooking eggs, especially if you want crispy edges.
• Copper: Copper pans with a tin lining offer excellent heat distribution and responsiveness, making them perfect for cooking eggs. They are also easy to clean, as you only need to wipe them down after use.

Pan Size

The size of the pan is another crucial factor to consider. A 10-inch pan is a standard and versatile option, accommodating up to four eggs at a time. If you typically cook one or two eggs, an 8-inch pan may be more suitable, while a 12-inch pan is ideal for feeding a larger group.

Pan Weight and Heft

The weight and heft of the pan are important for manoeuvrability and comfort during cooking. Lighter pans, often made of aluminium or ceramic, are easier to handle, while heavier pans, such as those made of stainless steel or cast iron, tend to be more durable and long-lasting.

Ease of Cleaning

Consider how easy it is to clean and maintain the pan. Non-stick pans are generally the easiest to clean, as food residue slides off effortlessly. Cast iron pans, on the other hand, require more maintenance and special care to keep them seasoned and in good condition.

Egg type

When frying eggs, the type of egg you use is important. While you can use any type of skillet to fry an egg, having a non-stick surface makes the job easier. If you're using a stainless steel pan, make sure it's fully preheated to prevent the egg from sticking.

The type of fat or oil you use will also affect the flavour and texture of your fried eggs. Here are some options:

• Butter: Adds flavour and creates browned edges. Using clarified butter gives eggs a nuttier taste.
• Olive oil: Gives a neutral flavour and extra crispy edges.
• Bacon fat: Adds flavour and encourages crispy edges.
• Flavoured oils and sauces: Frying eggs in things like pesto or chilli crisp has become a trend.

The type of egg you fry is also a matter of personal preference. Here are some of the most common types:

• Sunny side up: Fried without flipping, with a runny yolk and barely set whites.
• Over easy: Fried on one side, then flipped, with runny yolks and soft whites.
• Over medium: Fried on one side, then flipped, with a jammy yolk and hard whites.
• Over hard: Fried on both sides until the yolk is fully set.

Heat level

When frying eggs, the heat level you use is important. If you're using butter, you'll want to keep the heat low, as butter can easily burn. If you're using oil, you can go a little higher, but you still want to be careful not to let it smoke. For olive oil, a medium-high heat is recommended.

If you're using a non-stick pan, you can get away with using less oil, as the pan will be easier to clean and the egg will be less likely to stick. A cast-iron or carbon steel pan will require more oil, and will give you a crispier edge.

The amount of oil you use will also depend on the type of egg you're frying. For a sunny-side-up egg, you'll only need a thin layer of oil, but if you want to baste the egg whites in hot oil for a bubbly, crackly exterior, you'll need a little more. For crispy-fried eggs, you'll need a lot of oil—almost enough for a shallow fry.

Frequently asked questions