Fried eggs will taste crispy and fresh if you add 1 unexpected ingredient

There's something magical about a perfectly fried egg. It's simple, fast, and endlessly versatile - yet when done right, it feels like so much more than the sum of its parts.

Whether you're eating it on toast, over rice, or alongside a few crispy rashers of bacon, a good fried egg can make a meal feel complete.

But if you've been making them the same way for years - cracking one into a hot pan and letting it sizzle in oil - you might be missing out on a game-changing upgrade that takes a simple egg to the next level.

To add texture, aroma, and a punch of flavor without complicating your breakfast routine, simply add a handful of fresh herbs to the pan before you fry your egg.

As soon as the oil is hot, scatter in your herbs of choice, then crack the egg right on top. The sizzling herbs release their flavor into the oil, lightly infusing the egg as it cooks.

But the real magic happens to the leaves themselves - they crisp up in the heat, creating a crunchy layer that contrasts beautifully with the soft, jammy yolk.

Cookbook author and New York Times food columnist Melissa Clark swears by this technique, using sage leaves for an earthy winter twist.

Parsley is another excellent choice, adding a bright, fresh note that pairs perfectly with the richness of the egg. But you're not limited to just those two - basil, cilantro, dill, mint, or tarragon all work brilliantly.

If you're using heartier herbs like thyme, rosemary, or oregano, toss in a whole sprig to infuse the oil, then remove it before serving, as their texture can be too tough to chew.

This tiny tweak takes seconds but makes an enormous difference. Instead of a plain fried egg, you get one that's layered with flavor - fragrant from the infused oil, fresh from the herbs, and delightfully crisp around the edges.

It's a trick worth stealing from professional kitchens, where adding aromatics to hot oil is a quick way to elevate simple dishes.

And it's endlessly adaptable: try sage with butter for something rich and savory, or basil with olive oil for a summery, Mediterranean twist.