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A crispy fried egg with a soft, runny yolk is the epitome of perfection! However, this is quite hard to achieve since heat control and some expert skills are needed. The goal is to cook the whites until they are fully set and slightly crispy around the edges while leaving the yolk soft and runny.
The main challenge is that egg whites and yolks cook at different rates; whites solidify between 144-149°F (62-65°C), while yolks set at a slightly higher temperature, around 158-160°F (70-71°C).
Also Read: These Tips Will Help You Fry Eggs Better
Some cooks cover the egg briefly to trap heat, setting the whites while keeping the yolk warm without overcooking. Other techniques include spooning hot oil over the whites, which can give you a thin, crispy layer without touching the yolk. However, perfecting this delicate balance takes practice and patience.
If you're not a pro and want a crispy fried egg with a runny yolk, the key is to separate the egg white from the yolk; this may sound controversial but this is the easiest way to perfect this recipe.
A regular fried egg often results in floppy whites, missing the chance to add a delightful crispy texture. The separated crispy egg, however, perfectly combines the crispiness of a well-fried egg with the soft yolk of an over-easy one. To make this, start by separating the yolk and white into two bowls.
In a pan or wok, heat a generous amount of neutral oil until it’s very hot. Pour in the egg white, tilting the pan to gather the oil on one side, and use a spoon to baste the white until it bubbles with deeply browned, crispy edges. Then, place the yolk in the centre, basting it gently until it is just set. Give it a whole minute on medium heat and you'll have the perfect crispy fried egg with a yolk that's still runny!
