"The reason why the butter works so well is that it has a high fat content, giving the egg whites a beautifully rich taste and creamy texture. The oil, meanwhile, crisps the bottoms and adds a slightly nutty flavor. The combination also works to ensure that the pan can get hot enough to crisp the egg whites without burning the butter."
"Once his eggs are in, along with some seasoning, he waits until the butter starts bubbling and then rotates the eggs inside the pan by gently swiveling it off the heat. As he explains, 'That foaming butter cooks the egg whites beautifully.'"
Fried eggs quality depends significantly on cooking fat selection. Gordon Ramsay's technique combines both butter and oil in the pan, leveraging each fat's unique properties. Oil crisps the egg bottoms and adds nutty flavor, while butter's high fat content creates a rich taste and creamy texture through foaming. The combination allows the pan to reach sufficient heat for crispy whites without burning the butter. Ramsay seasons with salt, pepper, and chili flakes, then gently swivels the pan off heat to rotate the eggs. He recommends coating the pan generously with fat, using canola or olive oil and unsalted, preferably grass-fed butter for optimal results.
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