Instructions: First place the pan over a high heat and as soon as the fat or oil is really hot (with a faint shimmer on the surface) carefully break the eggs into the pan.

Let them settle for about 30 seconds then turn the heat down to medium and carry on cooking them tilting the pan and basting the eggs with the hot fat so that the tops of the eggs can be lightly cooked too.

After about 1 minute the eggs will be ready so remove the pan from the heat then lift the eggs out with the slice.

Let them rest on the kitchen paper for a couple of seconds before putting them on a plate then lightly blot up any excess fat with kitchen paper and eat them as soon as possible.

This method will provide a fried egg with a slightly crispy frilly edge; the white will be set and the yolk soft and runny.

If you prefer not to have the crispy edge use a medium heat from the beginning and if you like your eggs more cooked give them a little longer.

Note: If you would like to fry your eggs in butter then you need to use a gentler heat and give them a bit longer so the butter doesnt brown too much.

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