What makes the perfect fried egg? I often see conversations on social media considering the question. Some people favour crisp bottoms and frilly edges – with a quick, high heat, the circumference of the egg curls up and the flavour becomes intense.
Others delight in a softer experience, where the white has been cooked through but remains pearly, no char, the yolk bouncing around atop a smooth surface. Texturally, these lend themselves to streaks of bacon, fat rendered, and the imitable crunch of hash browns.
