The Fried Egg Tip That Changed My Life

Recently, I fell back in love with eggs. I was a little surprised when the craving came calling because for a few years, I simply couldn't stomach them. While the mystery of my egg aversion remains unknown, what is even more bewildering to me is the great egg return to my morning routine.

Now, I’ll eat eggs any which way: soft-boiled, scrambled, poached, you name it. But my all-time favorite is fried, and an exemplary one has slightly crisp edges, fully cooked whites, and a runny yolk.

Achieving this perfection is easier said than done: I’d never really been able to do it until I stumbled across an Instagram post by Gordon Ramsay that has quite literally changed my life.

How Gordon Ramsay Makes Fried Eggs

Obviously, Ramsay knows a thing or two about cooking. His fried eggs rely on two simple processes: the addition of butter and the handling of the pan while cooking.

First, add oil and a heft pat of butter to your pan (Ramsay uses a carbon-steel skillet, but I opt for my trusty nonstick). Once the butter starts bubbling vigorously, crack your eggs into the skillet. Then, you'll want to season the eggs. Ramsay uses salt, pepper, and a sprinkle of chili flakes, but I personally stick with just salt and a generous amount of pepper because I love to top the eggs with my favorite chili crisp (a step I’ll explain a little later on).

At this point, the butter should be foaming and, if I’m honest, the oil will be spattering a bit (just a heads up that this is not a mess-free process). Here is where the real magic in this method is revealed: Simply, remove the pan from the heat and use a circular wrist motion to continuously swirl the eggs in the pan.

I’ll admit that my wrists feel this, but the hard work is always worth it as I watch the butter coat and cook the whites to bubbly perfection. In fact, I find I’m able to taste the buttery flavor throughout because the fat cascades over the whole eggs, glazing over the yolks as well.

Once the whites are fully cooked, pop the pan back on the burner and, if you follow Ramsay’s method to a T, splash with sriracha and Worcestershire sauce. I like his original combo served over buttered toast—it’s deeply savory and slightly spicy—but I usually top mine with chili crisp to give my breakfast an extra umami crunch.

However you top your fried eggs, though, you should give Ramsay’s butter swirling method a whirl. It might change your life, too.