Have you ever wondered why restaurant-style fried eggs look so delicious and perfectly shaped? The secret lies in using a 4-hole frying pan, which allows you to fry several eggs at once while keeping them neat, round, and mess-free.
This simple method delivers eggs with firm whites, golden edges, and yolks cooked just the way you like them—without splashing oil all over your kitchen.
Ingredients
1 frying pan with 4 holes
Oil (enough to fill halfway in each hole)
4 whole eggs
Toasted cassava flour (for serving, optional)
Salt, to taste
Instructions..
1. Prepare the pan
With the frying pan off the heat, add oil to each hole until filled halfway. This step prevents splattering when the eggs are added.
2. Get your serving dish ready
Set aside a plate with a layer of toasted cassava flour. The fried eggs will be served on top for extra flavor and presentation.
3. Start frying
Place the frying pan over low heat. Crack one egg into each hole while the oil is still cold. Let them cook gently without stirring.
4. Control the yolks
As the eggs near the end of frying, spoon a little hot oil over the yolks to make them firmer—or leave them runny if you prefer.
5. Serve
Carefully remove the eggs from the pan and place them on the dish with toasted cassava flour. Sprinkle lightly with salt.
Pro Tips
Keep the heat low to avoid overcooking or splattering.
For a richer flavor, try frying in butter instead of oil.
Add a pinch of black pepper or fresh herbs on top for a gourmet touch.
With this method, you’ll have beautifully presented fried eggs that taste just as good as they look. Quick, simple, and impressive—perfect for breakfast, brunch, or any time of day.
