Adding butter to the mix coats the proteins with fat, inhibiting them from forming bonds so the eggs stay soft and creamy. Frozen butter works even better because it doesn't melt as quickly and disperses more evenly throughout the egg.
"When they are fried, it gives them a little toasted brown butter flavor, which only adds to the eggs," she says. "Butter also makes everything better!" Butter certainly works for fried eggs, but oil is the fat of choice for cooks who want a runny yolk with a satisfying crispy white.
Lots of fried egg stans say butter is best. Thanks to its high concentration of fat, butter has a unique taste and creamy texture. It's great for high heat pan-frying and can prevent your eggs from sticking to the pan.
As for recipes that call for melted butter and eggs, like pancakes, it's best to let it cool slightly before combining it with the other ingredients. Hot melted butter will partially cook the eggs, turning your batter into sweet scrambled eggs.
To make scrambled eggs on the stove, melt a teaspoon of butter or olive oil — or a combination of both — in a nonstick skillet over medium heat. Butter and oil add rich flavor to the eggs and help prevent sticking, but you can also use cooking spray.
The best thing about frying eggs in butter is the taste. Because butter is higher in fat than oil, your eggs will naturally take on that rich butter flavor as they crisp in the pan. It's similar to the way some chefs add a pad of butter to their scrambled eggs as they cook.
The emulsion breaks when the fat can no longer hold the water. This can happen for several reasons: If your eggs are just slightly too cold, they may cause the soft butter to seize up, breaking the emulsion. Or if you rush while beating in the eggs, the emulsion won't be stable enough to hold in place.
The reason you add butter is to lubricate the pan, so your eggs don't stick. If the butter doesn't get between the eggs and the pan, it won't be able to do its job properly.
Overall, shorter and lower-heat cooking methods cause less cholesterol oxidation and help retain most of the egg's nutrients. For this reason, poached and boiled (either hard or soft) eggs may be the healthiest to eat.
Cooking eggs with olive oil is considered to be a healthier opinion when compared with butter (via Live Strong). The Olive Oil Source details exactly what kinds of benefits different olive oils have. Extra virgin seems to be the best for fried eggs because it has the highest smoke point.
Luis Geronimo, chef at Sol Sazon in New Jersey, advised home cooks to add one or two teaspoons of oil into a pan and then, when it starts to heat up, add a tablespoon spoon of butter and let it melt (but not burn!) before adding in your eggs. “This gives you a butter taste without burning the butter," said the chef.
Why Are My Egg Whites Not Whipping? The most common reason is because there is some sort of fat (egg yolk, grease/oil/butter) present. This can happen if you get egg yolk into the whites, or there is residue from past cooking or baking projects on your bowl or the beaters.
Making the egg “the McDonald's way” involves two simultaneous cooking techniques: frying and steaming. That is what gives the egg its soft, fluffy texture. Immediately cover the pan so the steam can build and help cook the egg.
While milk is a big no-no, some chefs like to add cream or crème fraîche to their scrambled eggs. Gordon Ramsay is one example, as is Delia Smith, who follows the legendary French chef Auguste Escoffier in her recipe. Laoise Casey, a food writer and chef from Ireland, says butter is the key to beautiful eggs.
“By adding water to eggs, you're preventing the proteins from binding too quickly,” says London-based food scientist Natalie Alibrandi. “The water creates steam when heated, and the result is a fluffier texture.”
Try adding a balance of fresh vegetables, cheese, fresh herbs, and seasoning. Some delicious variations include tomatoes and Cheddar cheese, asparagus, chives, and goat cheese, or bacon, sautéed onion, and Gruyere.
Why Fry your eggs with olive oil? We've heard the rumors, and you probably have too, but they aren't true! You can, indeed, fry with extra virgin olive oil and actually should. The smoke point isn't too low and heating the oil won't turn it "bad".
Cooking eggs in olive oil gives better results! The fried eggs have perfectly crisp edges, and scrambled eggs have a silky smooth texture. Plus, you'll also get the health benefits of olive oil. So, it's a win-win for your taste buds, and the rest of your body too!
The American Heart Association recommends up to one egg a day for most people, fewer for people with high blood cholesterol, especially those with diabetes or who are at risk for heart failure, and up to two eggs a day for older people with normal cholesterol levels and who eat a healthy diet.
When you crack the egg on a flat surface, like a countertop, the membrane remains intact, and will help hold the small shell pieces when you break the shell open and let the egg fall into your bowl.
“Eggs are a good source of protein (both whites/yolk). They also contain heart-healthy unsaturated fats and are a great source of important nutrients, such as vitamin B6, B12 and vitamin D,” says Kurt Hong, MD, an internal medicine specialist at Keck Medicine of USC.