Famous chef reveals ingenious trick for perfectly baked eggs without using a pan

A renowned British chef has revealed an ingenious technique for preparing perfectly cooked fried eggs, eliminating the common pitfalls of burnt edges and undercooked whites. Will Murray, co-founder of the popular London restaurant Fallow, shared his professional secret for achieving consistently flawless eggs, a crucial element in his busy establishment where 50 to 100 eggs are prepared daily.

Murray's method bypasses traditional pan-frying altogether. Instead, he and his team bake the eggs in an oven using a muffin tin. "The trick? We don't fry eggs, we bake them in a tray," Murray explained to Wales Online. The process is straightforward: a small amount of oil is added to each cup of a wide-molded muffin tin, an egg is carefully cracked into it, and the tin is placed in a preheated oven at 160 degrees Celsius (320°F) for precisely two and a half minutes.

The key to this method's success, according to Murray, lies in the controlled environment created within the oven, particularly the role of steam. He noted that steam generated from water placed at the bottom of the oven gently cooks the top of the egg white, negating the need for basting with hot oil. This technique ensures the egg white sets evenly without developing a crispy or rubbery texture on the edges, resulting in a silky white and a perfectly runny yolk.

For home cooks looking to replicate this, Murray advises preheating the oven thoroughly and using a neutral-flavored oil. Adding a small dish of water to the oven will create the necessary steam. He also mentioned that for those who prefer a firmer yolk, extending the baking time by about a minute will achieve the desired consistency. This oven-baking approach offers a reliable and efficient way to prepare eggs, especially when cooking in larger quantities.

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The trick? We don't fry eggs, we bake them in a tray.