In this method it’s best to cover the base of the pan in enough oil to stop the food sticking. The oil is hot enough when it runs freely and begins to shimmer slightly on the surface. Then add the food and cook it until the underside is browned before turning over and cooking the second side in the same way. Foods like eggs may also need basting to cook the top of them. When shallow frying, regulate the temperature according to the food. The oil must be very hot at first to seal the outside of the food, the heat can then be reduced to allow the food to be cooked through without over browning.