Fried eggs are a tasty addition to any breakfast sandwich as they are so easy to make, but sometimes they can taste a little bland if not properly. I love scrambled eggs and poached eggs, but I often do not enjoy eating fried as I do not think they have much flavour, despite having a much more satisfying crispy texture.
However, I was avocado on toast for lunch and decided I wanted to add a little more protein to my meal and decided to see if there was any way to make fried eggs much tastier. After doing a little research, I discovered a technique to infuse seasoning into fried eggs to make them richer and smokier, and all I needed was avocado oil.
I found out about blooming, which is a cooking method to heat oil and then pour the seasoning into the frying pan to cook, instead of first adding it to the egg.
Once you add your egg into the hot frying pan, the seasoned-infused oil will seep into the raw egg whites so you have a richer and smokier egg that tastes so much better than it normally would.
I used avocado oil since it has a high smoke point, which means it can cook on a high heat without the risk of burning, so the seasoning will not stick to the pan.
Avocado oil also has a neutral flavour, so it will not overpower the flavour of the seasoning or egg, so you will have a tasty egg without it tasting bitter.
How to make fried eggs much more flavourful
You will need (per serving)
If you are making avocado on toast with your fried egg, then you will need a slice of bread and an avocado that has been cut in half. I also added a little bit of grated cheese and a slice of ham for my sandwich.
Method
I used a chunky slice of bread to make my avocado toast with a loaf I had gotten from Tesco. It was too big to go in a toaster, so I heated up each side in my frying pan before adding any oil.
As the bread was being toasted, I scooped out an avocado and grated a little bit of cheese. Once the toast was done, I spread on the mushy avocado, added a slice of ham and topped it with the cheese.
To make the fried egg, I first poured the avocado oil and once it was sizzling, I added a teaspoon of paprika and a little bit of paprika.
I let the seasoning cook away for one minute and then cracked my egg into the pan. After 10 seconds, I then gave the pan a shake so it could move around the pan and would not stick to the bottom.
To cook the top of the fried egg, I added a small splash of water and then covered the pan with a lid.
Once the egg was cooked to perfection, I added it to my avocado toast. I was first a little wary that it had not worked as the sides appeared to be charred, but after biting into it, I discovered the crispy sides were really flavourful.
This fried egg was incredibly tasty, and I am now convinced the key to cooking this breakfast staple is to make it with the blooming method using avocado oil.
