How To Fry An Egg

There are so ways that you can go spectacularly wrong with an egg, even after you’ve chosen the perfect specimen. But there can be nothing more satisfying than tucking into a perfectly prepared egg atop a slice of Ancient grain toast.

In this simple video I walk you through the essential steps for starting your day sunny side up. I recommend that you watch and study the video several times before attempting the actual procedure.

Good luck!


For more of my instructional videos visit Bryce Chartwell on YouTube.

How To Choose An Egg

Cooking with eggs is one of life’s simple pleasures – right up there with spatchcocking a Cornish Game Hen or pit-roasting a Highland Cow.

However you plan to prepare your chef d’oeuvre the first step is always to select your eggs with extreme care. Creating the perfect dish is made all the more difficult if you start with shoddy materials.


1. Packaging Distribution: Open up the egg carton and carefully review the placement of eggs within. Ideally you should choose eggs that are evenly distributed both laterally and vertically throughout the packaging. This ensures that the effects of any tipping and / or bruising in transit are minimized.

2. Aspect Ratio: The precise dimensions of your chosen egg will make a significant difference. Using Vernier calipers, measure the height and breadth of your egg several times. Average out each set of measurements and then calculate the ratio of height to breadth. For best results you should always look for a so-called “Golden Egg” – one whose dimensions approaches that of the Golden ratio.

3. Circular Consistency: When viewed from above your egg should be a perfect circle – lacking any obvious bumps or dimples. Place your egg inside a small circular container such as a measuring cup, and then take a photo from above. A careful visual inspection should then be sufficient to weed out any eggs that are suspiciously deviant in this regard.

4. A Balanced Posture: As a final step place a small amount of Kosher salt in the base of your measuring cup. Place the egg with minimal adjustment onto the salt and observe its natural posture. Any eggs that have a tendency to tip should be discarded immediately. However, those with a natural inclination away from the vertical of more than ten degrees should also be shunned.


  • Expect to reject approximately 65% of any store bought eggs.
  • Always look for eggs with an even distribution of color and a pleasant hue.
  • Never use eggs that have been jostled or mishandled in transit. Avoid eggs whose carriage has included traveling on a bicycle, riding on public transport of any kind or crossing over a cattle guard.

Following these easy steps will allow you to approach your egg-based dish with confidence and enthusiasm.

How To Peel A Banana

There are many ways to peel and consume a banana. In my opinion there is only one approach that maintains your personal dignity while producing a perfectly peeled fruit.


1. Grasp the banana firmly in your non-writing hand, orienting the shaft in a vertical position.

2. Hold the stem end between the thumb and pointer finger of your other hand.

3. Increase the pressure rapidly, and twist clockwise through thirty-five degrees.

4. Pull down to create a turning moment around the banana’s center of percussion.

5. Continue pulling until one strip of skin has been removed to the base.

6. Turn the banana clockwise through forty five degrees.

7. Pinch the top of the banana and pull down with unnerving pressure to remove another strip of skin.

8. Repeats steps 6 & 7 until all skin has been flayed.

9. Consume immediately.


Always select a banana with a natural left to right curvature when held at its base.

Know your limits – Step 2 requires both strength and dexterity. If concerned you should seek alternative (and easier) methods.

Never attempt to peel an over-ripe banana. Step 4 demands counter-pressure from within the banana itself. Softness can lead to slippage and to potentially devastating wrist injuries.