Aussie expert Richard Cornish says lining your pan with BAKING PAPER will stop any pesky egg whites from sticking – and with this trick you won't even have to bother washing up.
"Line the frying pan with a square of baking paper and place the pan over medium heat," he told Good Food.
"When hot, add a small pat of butter or a little olive oil to the paper and crack the eggs directly onto the paper. Cover with a lid."
When it's cooked, Richard recommends using a spatula to slide the egg off the pan.
He added: "You won't get crisp edges, but you will get a perfectly cooked egg and a frying pan that just needs rinsing in hot water when cool enough to handle."
In an article for the same publication last year, Richard explained why he always uses a lid on his frying pan.
He said: "Frying delivers heat from the bottom of the pan and the fat stops the eggs from sticking while adding flavour.
"Placing a stainless steel lid over the eggs as they fry will reflect heat back down onto the eggs, trapping hot air and thus cooking them from above."
This means you can get a lovely runny yolk with no risk of sloppy whites, because the egg's cooking from the top down.
MasterChef finalists Billy and Jack also swear by putting a lid on the pan to prevent undercooked egg whites.
While top chef Anthony Bourdain previously revealed how we're all cooking scrambled eggs wrong.
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