Fried eggs taste way better if you add 1 extra ingredient

are a for many, one that you can't go wrong with. The quick and easy dish can be enjoyed without much effort. However, it can sometimes be bland, with a chef explaining that the white does not take on seasoning very well. Therefore, Rebecca, the chef and founder of , shared an easy tip on .

She explained: "One of the biggest challenges when it comes to making any fried egg is getting the seasoning deep into the egg white. Whether you're serving your fried egg sunny-side up, over-easy, over-medium, poached, hard-boiled, or fried, by the time you add salt and pepper, the white has begun to set. And if the yolk is whole, it's hard to get salt and pepper into that golden centre."

Rebecca's solution to more flavoured fried egg is simple - smoked paprika. The hack involves adding the seasoning to the oil before placing the egg to the pan.

She noted that the hot oil will "intensify" the flavour of the paprika, making cooking oil packed with flavour, which will then transfer to the egg as it cooks. The "unconventional" technique is how the chef "ensures that the paprika flavour penetrates the egg white and egg yolk as much as possible."

Once the egg is cracked on the pan, Rebecca suggests adding "one last teeny-tiny pinch" of salt and some pepper over the yolk before it firms up. According to the chef, doing so will lock the yolk between the two layers of flavour.

Following the technique helps the spice to bloom in the oil, infusing it with flavour. Even if you opt for a non-stick pan, oil is still needed as, without it, the spice would toast and potentially burn, completely ruining the taste.

The egg should be cooked on low heat and slowly to give the yolk and egg white plenty of time to absorb the flavours in the pan without overcooking.

The chef also recommends adding a teaspoon of water before covering the pan to create steam - this will help the egg cook more evenly.