1. A good idea is to crack the egg into a saucer or small bowl first to make sure the yolk is not broken. Photos by Jane Dawber.
2. Chef Pfyl likes to use a little butter in a non-stick pan. Heat until sizzling and frothy but not brown. Carefully tip the egg into the pan and push the edges of the white in to the yolk.
3. Cook gently until lightly set. Be careful not to overcook the eggs - the edges and base will become brown and the white rubbery.
4. To fry an egg sunny side up, fry on one side only. Chef Pfyl likes to put a sunny-side-up egg into a hot oven briefly but you could cover the pan to help cook the yolk.
5. "Over easy" is an American term for an egg that has been fried on both sides. Turn it over carefully with an egg slice and cook it another couple of minutes. Test the yolk with your finger to check it is still bouncy. If it is cooked hard it's known...
6. Eggs over easy are good in egg and bacon butties, he says.
Daniel Pfyl, hospitality management lecturer at Otago Polytechnic, shares some professional techniques to make your cooking easier.
This week, how to fry eggs.
If you would like to request a particular technique, please let us know. Write to Trick of the trade, Editorial Features, Otago Daily Times, PO Box 181, Dunedin or email odt.features@odt.co.nz with trick of the trade in the subject line.
To check earlier Trick of the trade columns visit: www.odt.co.nz/news/tags/trick-trade
More information on cooking from Otago Polytechnic can be found on www.otagocookeryl4.blogspot.com
