Random fact.
I am the best fried egg frier this side of the river Soar.
please explain your technique. Do you cook the egg in lard or oil. do you cook it quick so the white bubbles up or do you cook it slowly and splash the white gently with oil so the white remains flat. you cant just come along claiming to be the best egg frier this side of the river soar without further details!
Fair enough. I do 3 types of fried chukky.
1: In oil slowly, splashing the white (and yolk) as you describe. This is my 'Egg & Chips' method.
2: Oil or lard, very hot, fry until white is brown and crispy around the edges and the yolk almost, but not quite hard. This is my 'Egg Banjo' method.
3: Non stick pan, spray fat. Break eggs carefully into pre-heated pan, cook until underside is done enough to stay in one piece during phase two. Phase two, toss eggs like a pancake, fry for a further 30 seconds to seal the yolk, and serve with wholemeal toast. This is my 'Healthy" method.