Howard Stamp on how he fries an egg

April 1, 2019

Everyone has their tricks and tips for frying an egg and we asked Howard Stamp, head chef of The Lincoln in Carlton how he does it. 


“I use the classic French method to fry eggs,” says Howard Stamp, “you don’t want the pan too hot, as you want no colour on the egg white.” 


So, put the pan on low, “to get a nice even heat and pour in a little vegetable oil to heat up gently, to about 80C, as you want the white to set before the yolk cooks,” he says. 


It’s a quick process to fry an egg. Howard says depending on the egg it can take a 90 seconds to two-and-a-half minutes. 


Once it’s done, turn the pan off and let the egg rest for about a minute in the pan, add a sprinkle of salt and serve it on a piece of buttered toast. 






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