Egg and chips is a beloved British comfort food: crispy golden chips (fries), a perfectly fried egg with a runny yolk, and often a side of baked beans or a slice of bread and butter. It’s simple, satisfying, and quick to make at home—this recipe delivers a crisp exterior on the chips and a tender, runny-yolked egg every time.
Ingredients
- 4 large potatoes (about 1.5 lb / 680 g), such as Russet or Maris Piper
- Vegetable or sunflower oil, for frying (about 4 cups / 1 L)
- Salt, to taste
- 4 large eggs (at room temperature)
- 1 tbsp (15 g) butter or oil, for the eggs
- Freshly ground black pepper, to taste
- Optional: 1 cup (250 g) baked beans, warmed, for serving
Instructions
- Prepare the chips: Peel the potatoes and cut them into 1/2-inch (1.25 cm) thick sticks. Rinse in cold water to remove excess starch, then pat completely dry with a clean kitchen towel.
- First fry (blanch): Heat the oil in a deep, heavy-bottomed pot or Dutch oven to 325°F (163°C). Carefully add the potatoes in batches (do not overcrowd) and fry for 4–5 minutes until they are cooked through but not yet browned. Remove with a slotted spoon and drain on paper towels. Let them cool for at least 10 minutes.
- Second fry (crisp): Increase the oil temperature to 375°F (190°C). Fry the blanched chips in batches again for 2–3 minutes until golden brown and crisp. Drain on fresh paper towels and season immediately with salt.
- Cook the eggs: While the chips are resting after the first fry, heat the butter or oil in a non-stick skillet over medium heat. Crack each egg into a small bowl, then slide into the pan. Cook for 2–3 minutes until the whites are set but the yolks are still runny. If you prefer firmer yolks, cook for 1–2 minutes more. For sunny-side-up, cover the pan with a lid for the last 30 seconds to set the top.
- Serve: Divide the chips between two plates, top each with two fried eggs, and season with salt and pepper. Add a side of warmed baked beans if desired. Serve immediately.
Tips
- Use the right potato: Starchy potatoes (Russet, Maris Piper, Idaho) give the crispiest chips. Waxy potatoes like red or new potatoes won’t crisp up as well.
- Don’t skip the double fry: The first fry cooks the potato through; the second fry creates that golden, crunchy crust. If you’re short on time, you can parboil the chips for 5 minutes instead, then dry and fry once at 375°F (190°C) for 4–5 minutes—still good, but not as crisp.
- Dry the potatoes thoroughly: Any moisture on the potato sticks will cause the oil to splatter and make the chips soggy. Pat them dry with a towel before frying.
- Egg safety: For a runny yolk, use pasteurized eggs if you’re serving pregnant people, young children, older adults, or anyone with a weakened immune system. Cook eggs until the white is completely set; the yolk can remain soft.
Serving Suggestions
Serve egg and chips with a side of baked beans (a classic British pairing), a simple green salad, or a slice of buttered white bread. Mushy peas also work well. For a full pub-style meal, add a grilled tomato or a few slices of fried ham.
Variations
- Cheesy chips: Sprinkle grated cheddar over the hot chips and let it melt before adding the egg.
- Spicy kick: Add a dash of hot sauce or a sprinkle of smoked paprika to the eggs while cooking.
- Herb butter: Fry the eggs in garlic-herb butter for extra flavor.
- Poached egg option: Instead of frying, poach the eggs and serve over the chips for a lighter twist.
Storage and Reheating
Egg and chips are best eaten fresh, but you can store leftovers separately. Cooked chips keep in an airtight container in the refrigerator for up to 3 days. Fried eggs should be refrigerated within 2 hours of cooking and consumed within 1 day. To reheat chips, spread them on a baking sheet and warm in a 400°F (200°C) oven for 5–7 minutes until crisp. Reheat eggs gently in a skillet over low heat for 1–2 minutes, or microwave for 30 seconds—though the yolk may become firm.
Frequently Asked Questions
Can I use frozen chips instead of fresh potatoes? Yes, frozen chips work fine. Follow the package instructions for cooking, then proceed with the egg step. They won’t be quite as good as homemade, but they’re a convenient shortcut.
What’s the best oil for frying chips? Use a neutral oil with a high smoke point, like vegetable, sunflower, or peanut oil. Olive oil has a lower smoke point and can burn, giving a bitter taste.
How do I get the chips extra crispy? After the first fry, let the chips cool completely (you can even chill them in the fridge for 30 minutes). The cooling helps the surface dry out, making the second fry even crispier.
Can I make this without deep frying? Yes, you can bake the chips: toss cut potatoes with 2 tbsp (30 ml) oil and spread on a baking sheet. Bake at 425°F (220°C) for 25–30 minutes, flipping halfway. They won’t be as crisp as fried, but they’re healthier and still tasty.
How do I know when the oil is at the right temperature? Use a deep-fry thermometer for accuracy. If you don’t have one, drop a small piece of bread into the oil—if it sizzles and turns golden in about 60 seconds, the oil is around 350–375°F (175–190°C).
Can I prepare the chips ahead of time? Yes, you can blanch the chips (first fry) up to 2 hours ahead. Keep them at room temperature, then do the second fry just before serving. They’ll be just as crisp.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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