Old Eggs

When cooking with older eggs, the whites and yolk have already started to break down, making them runnier. The taste between older and fresh eggs is also apparent.

To get the freshest eggs possible from the store, look in the back of the egg fridge, as older stock is rotated to the front to ensure that the oldest eggs get sold first.

Cracking Eggs

Chef Anthony Bourdain says you should always crack eggs on a flat surface, like a counter, which reduces the risk of eggshells getting in your bowl or skillet.

Cooking Eggs

To prevent crunchy fried eggs, crack them on a hard surface and put them into a separate bowl before pouring them into the frying pan, ensuring no shells get in.

Hot Pan

To properly fry an egg, add olive oil to a cool pan and drop the egg on top of the oil and only then do you turn up the heat to medium.

As the pan heats up, the egg's edges will cook, keeping the egg intact and picture-perfect. If you fry the egg in an already hot pan, it will not cook evenly.

Baste Eggs

Basting is the act of pouring hot water or oil onto food during the cooking process to keep it moist and ensure even cooking.

Baste fried eggs by dropping a raw egg in butter or oil into a pan. After 30 to 45 seconds, add a teaspoon or two of water to the pan and cover it with a lid.