Shona Karim Khan: People think that fried eggs are easy, but they’re not. It’s scrambled eggs that are easy; easy to make that is, not quite so easy to scrape the tattered remains out of the pan afterwards, and the dishwasher just seems to weld the bits on even more. The trick with fried eggs is not to put too much oil in first, or they’ll spit, but not to put too little oil either, or they’ll stick. And to keep the heat moderate – too high, and the bottoms burn before the tops are cooked.
A lid helps to cook them through, and my little trick is to use a teaspoon to drip a bit of the oil over the yolks, to seal them. I was always quite proud of my fried eggs; they were one of the few things I made that were on the better side of acceptable.