Nowadays it seems like fried eggs go on top of everything. Burgers, crepes, bowls of au gratin vegetables, breakfast skillets... If a dish is good, mightn’t it be better topped with a fried egg? The answer is usually a resounding yes.
Did you know that if you’re going to put a fried egg on top of flavorful food there’s a simple trick you can use to help its egg flavor stand out? Fry it in olive oil. Yup, you heard us right, fry that egg up in olive oil and you’ll find both its flavor and its texture make a better appearance in your dish. It’s easy! Let your olive oil heat up over medium-high heat for a couple minutes, then crack your egg into it. The edges and the bottom will turn a crispy, lacy golden brown while the top will remain soft-set. Give it a shot of salt and pepper and voila! You have a perfect olive oil fried egg.
- Heat 1-2 Tbsp. oil in a medium skillet over medium-high.
- When oil is very hot (will take a minute or so), crack your egg into the skillet and season with salt and pepper. Oil should be bubbling around up around the whites from the start—this is a good thing!
- Cook, rotating skillet occasionally, until whites are golden brown and crisp at the edges and set around the yolk (which should be runny), about 2 minutes. No need to baste the white or fuss with it too much. If you like your yolk more on the medium side (Adam does), cook an additional 30–60 seconds longer.
- Remove the egg with a fish spatula (or any diner-style flat edged spatula will do).
Original recipe can be found here.