Why does adding a fried egg to a meal make it so much better? Like a syringe of protein-rich dopamine straight to your brain that sends you writhing in gooey yellow ecstasy. Adding an egg to a dish can increase flavour tenfold, elevating it far beyond its means. There’s an almost womb-like comfort to eating an egg yolk – it provides a warming sense that everything is going to be okay.
Here in the UK, we adore eggs in all their forms, whether it’s boiled with Marmite soldiers, poached and placed daintily on avocado-smothered toast, or ferociously fried in bacon fat and slapped onto a plate of full English. In this article, we’re going to be focussing on two types of egg where the yolk takes centre stage: fried and raw.
Before we go any further, it’s probably best we get any egg-related puns out of the way, so I’ve compiled a shortlist below: