This simple change in the way you fry eggs makes all the difference to the taste

The most common mistake (and one that almost everyone makes) is to fry the egg over a high heat, thinking that this will make the white crispy and the yolk perfect. In fact, too high a heat can burn the white and leave a bitter taste, as well as drying out the yolk.

The change is simple: reduce the heat and be patient. Yes, that's right! Frying the egg over low (or medium-low) heat means that the white cooks slowly, without burning, and the yolk is creamy and tasty.

Step by step:

• Preheat the frying pan over medium-low heat.
• Add a drizzle of olive oil or a spoonful of butter and let it melt slowly.
• Break the egg gently into the pan (or into a bowl first, to avoid the shell).
• Season with salt and pepper and let the egg white cook slowly until firm, without rushing.
• If you want a firmer yolk, cover the pan and wait a little longer.

This method leaves the egg white soft and slightly golden, without that bitter crust, and the yolk is creamier and tastier.

To make the egg even more delicious, you can add spices to the oil or butter before adding the egg. Chopped garlic, fine herbs or even a pinch of smoked paprika add a special, sophisticated touch to the flavor.

When we fry the egg over high heat, the proteins in the white coagulate very quickly, forming a hard, bitter crust. At low heat, the proteins solidify slowly, leaving the white softer and the yolk creamier.

In addition, the flavor of the spices is enhanced, as they have time to release their aromas.