For most of us, the morning starts with eggs — sunny-side-up, scrambled, or an omelet.
According to culinary expert Henry O'Connor, the secret to the perfect fried egg lies not in butter. Instead of vegetable or butter, the Daily Express interlocutor suggested frying eggs in heavy cream.
"Instead of oil or butter, add a spoonful of cream to a heated pan. Let it come to a slight boil, then crack the eggs and cook until the whites are set. As a result, you'll get crispy edges, tender whites, and rich, buttery yolks," O'Connor noted.
Why Cream is Better than Butter
Many cooks are already accustomed to using butter. Cream essentially contains the same dairy fats, but behaves differently when heated:
- Cream hits the hot surface.
- The water in its composition evaporates quickly.
- The fat and milk proteins begin to caramelize.
This does not happen with butter.
The main point, as the chef emphasized, is to use heavy cream, not regular cream. The higher the fat content, the better the result.
This method works for both sunny-side-up eggs and scrambled eggs. Moreover, if you add a pinch of salt and a few drops of lemon juice, the eggs will take on a truly restaurant-quality appearance.
