The Best Way To Cook Eggs: Oil First?

Adding oil to a pan before cooking eggs is a common practice, but it's not always necessary. The type of pan and desired outcome will influence the use of oil. Non-stick pans generally require less oil, while cast iron or carbon steel skillets benefit from a thin layer of oil for crispy edges. Oil also helps prevent sticking and enhances heat transfer, especially with older pans. Additionally, oil can be used to baste the egg whites for a bubbly texture. The amount of oil needed depends on the pan size, the number of eggs, and the desired texture. For a single egg, a teaspoon of oil is often sufficient, while larger batches may require a tablespoon or more. The type of oil can also impact the flavour, with options like olive oil, vegetable oil, or butter each offering unique tastes. Ultimately, personal preference plays a significant role in deciding whether to use oil when cooking eggs.

The type of pan you use will determine how much oil you need

The amount of oil you use will also depend on the size of your pan and the number of eggs you are cooking. For example, if you're cooking two eggs in a 6-inch non-stick pan, you might only need about 2 teaspoons of oil. On the other hand, if you're cooking 8-10 eggs in a 14-inch non-stick pan, you might need closer to 4 ounces of oil.

It's also important to consider the condition of your pan. If your non-stick pan is scratched or worn, it will be less effective at preventing sticking, and you may need to use more oil. Additionally, if your pan is not non-stick, you will likely need to use more oil to prevent the eggs from sticking.

Ultimately, the amount of oil you use will depend on your personal preferences and the specific circumstances of your cooking setup. Experiment with different amounts of oil and find what works best for you and your pan.

Oil helps to crisp up the egg

Oil is a key ingredient when frying eggs, as it helps to prevent sticking and adds flavour and texture. The amount of oil required depends on the desired outcome and the type of pan used. For a crispy fried egg, a cast-iron or carbon steel skillet is recommended, with a generous amount of oil to achieve golden, crispy edges.

Type of Oil

Vegetable oil, extra-virgin olive oil, peanut oil, grapeseed oil, and avocado oil are all suitable for frying eggs. The choice of oil can affect the flavour of the dish, so it is worth experimenting to find the preferred option. For example, olive oil can create a crispy edge, while butter will give a soft, luscious edge.

Heat

It is important to ensure that the oil is hot before adding the egg. This helps to prevent sticking and promotes even cooking. The ideal temperature is around 325°F/165°C.

Technique

When frying eggs in oil, it is recommended to heat the oil first and then add the eggs. For a sunny-side-up egg, the oil should be heated until it is hot and shimmering. The egg is then carefully cracked into the hot oil and cooked until the whites are set and the yolk remains runny. For a crispy fried egg, the hot oil can be spooned over the top of the egg to cook the whites while keeping the yolk runny.

Amount of Oil

The amount of oil used will depend on the desired outcome and the type of pan. A non-stick pan requires less oil, as it is designed to prevent sticking. A well-seasoned cast-iron skillet may also require less oil. For a crispy fried egg, more oil is needed, with a depth of around 1/8-inch in the pan.

Other Tips

• Use fresh eggs for the best results.
• Experiment with different fats and oils to find the preferred flavour and texture.
• Avoid using stainless steel pans as eggs tend to stick to them.

Butter is better for scrambled eggs

Butter or oil? That is the question. When it comes to scrambled eggs, there are a few things to consider when choosing your cooking fat. Taste, texture, and cooking technique all come into play when making this decision. While some people prefer the taste of butter with their eggs, others may find it too rich or creamy. Ultimately, it comes down to personal preference.

The Case for Butter

Leading chefs recommend butter for cooking eggs, especially scrambled eggs. Butter adds a nutty taste and complements the eggs' flavour. When making scrambled eggs, the ideal formula is one extra yolk for every four eggs plus a little fat. This results in creamy, delicious scrambled eggs.

Butter is also essential if you want to impart a toasted brown butter flavour to your eggs. Frying eggs in butter gives them a luscious, soft edge. If you're using a non-stick pan, you can get away with using less butter, making it a more economical option.

The Case Against Oil

While vegetable oil or oils with a high smoke point can be used for cooking eggs, they may not impart as much flavour as butter. Oils can also make it more difficult to achieve the desired texture for your scrambled eggs. For example, if you're looking for creamy scrambled eggs, oil may not be the best option.

Additionally, if you're using a non-stick pan, oil may not be necessary at all as the coating of the pan will prevent sticking.

So, is butter better for scrambled eggs? The answer depends on your personal preference for taste and texture. If you're looking for a nutty flavour and creamy consistency, butter is the way to go. However, if you prefer a more neutral flavour and drier texture, oil might be the better choice. Ultimately, the best way to find out is to experiment with both and see which you prefer!

The heat of the pan is just as important as the amount of oil

When frying eggs, the heat of the pan is just as important as the amount of oil used. The temperature of the pan and oil will determine the texture and taste of the eggs, as well as how they interact with the pan.

If the pan is not hot enough, the eggs are more likely to stick, even if oil is used. The oil should be heated for at least 15 seconds before the eggs are added, and the temperature should be maintained at around 325°F/165°C. This is hot enough to cook the eggs without burning the oil.

The amount of oil used will depend on the type of pan and the desired result. A non-stick pan requires less oil, as the primary purpose of the oil is to prevent sticking. A well-seasoned cast-iron skillet, for example, may only need a thin layer of oil, whereas a worn non-stick pan may require more to prevent sticking.

For crispy edges, a cast-iron or carbon steel skillet is ideal, but more oil will be needed. For a standard sunny-side-up egg, a non-stick skillet is preferable as it requires less oil and is easier to clean.

The type of oil used will also affect the flavour of the eggs. Oils with a high smoke point, such as peanut, grapeseed, or avocado oil, are recommended for sunny-side-up or over-easy eggs. Extra-virgin olive oil is a popular choice for achieving a crunchy texture, while butter is often used for a softer, more luscious result.

Ultimately, the amount of oil needed will depend on the heat of the pan, the type of pan, and the desired outcome. Experimentation is key to finding the perfect balance of heat and oil for your fried eggs.

You can use butter or oil to prevent eggs from sticking to the pan

Whether you're frying or scrambling eggs, using butter or oil in the pan will help prevent the eggs from sticking. The type of fat you use can significantly impact the flavor and texture of your eggs.

Butter

Butter will give you a luscious, soft-edged egg. For scrambled eggs, adding butter can make them more creamy. If you're frying eggs, butter can give them a toasted brown butter flavor. If you're using a non-stick pan, you can get away with using less butter.

Oil

Oils like olive oil can create a crispy edge on fried eggs. If you want a runny yolk with a crispy white, extra-virgin olive oil is a popular choice. Vegetable oil or oils with a high smoke point, like peanut, grapeseed, and avocado oil, can also be used for frying eggs.

How much to use

The amount of butter or oil you use will depend on the result you want and the type of pan you're using. For a single egg, a teaspoon of oil is usually enough. If you're using a non-stick pan, you may not need to add any butter or oil at all. If your pan is worn-out and sticky, you'll need to use more—up to a tablespoon or more, depending on the size of your pan and the number of eggs you're cooking.

Frequently asked questions