L’œuf au plat sain

Ingrédients

• 1 Egg
• 1 squirt of olive oil spray
• Salt
• Frying pan with glass lid
• Spatula
• Kitchen paper

Préparation

1. 1

   Heat the oil in the frying pan, once hot, use the kitchen paper to spread a thin layer of oil over the base of the pan

2. 2

   Carefully crack the egg into the pan and cover with the lid - Usually when you fry an egg the oil can be splahed up to help cook the top of the egg white. When using a minimal amount of oil this isn't possible. This means that the white takes a long time to cook all the way through. By the time the white is cooked, the yolk is no longer lovely and runny and the white can be a little overcooked and rubbery on the bottom. Coving the pan with a lid circulates heat all around the egg helping the top of the white to cook more quickly.

3. 3

   Leave the egg to cook for a couple of minutes, until the white is just cooked - The glass lid will allow you to keep a close eye on the egg while it cooks so you know exactly when to take it off the heat

4. 4

   Remove from the pan immediately and serve, seasoned with a little salt - if you leave the egg sitting in the hot pan it'll over cook, even if the heat is turned off.