How to fry eggs

There is nothing better than egg banjos!


• Large Skea Eggs

• White Bread

Sandwiched between fluffy bread, there’s nothing lovelier than a sunny-centred fried egg. Here’s how we perfect ours with slightly crispy edges and a wobbly, golden yolk.


Pop your frying pan over a medium heat and add 1⁄2 teaspoon of vegetable oil. For extra flavour, you can also use leftover fat after frying bacon or sausages. As soon as the oil is hot (it’ll start to get a slight shimmer) carefully crack in your eggs. Turn the heat down slightly, basting the top of the eggs with the fat to help them cook. Cook for about 1 minute or until the eggs are exactly as you like them. Lift the eggs out with a slotted kitchen spoon, resting each one on some kitchen paper for a second or two before serving.

If you prefer not to have crispy edges, use a low-medium heat instead. Or, if you like your yolk less runny, leave it cooking a little longer or  once the white is cooked underneath, quickly but gently flip it over and cook on the other side for about 30 seconds.

Perfect served in a crispy bacon sandwich.

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