I had a good chuckle when a friend of mine “discovered” an amazing way to fry an egg. She went into detail about how it was called something like a crispy or crackling egg. I don’t quite recall. She began explaining the details of how to make it and about 1/2 way through I realized that growing up, this “special” crispy egg was simply a fried egg to me.
It was the only way I had ever had fried eggs. It was the only way I even knew existed to make fried eggs. I had always wondered why when I ate out at restaurants they were never the same. That is exactly why I preferred to eat breakfast at home. Our eggs always tasted better.
Since I incorporate fried eggs into things I cook, I thought I would share this crispy egg technique so that when I refer to a fried egg, this recipe is what I mean.
It does get a bit messy but there are some tricks to help.
In a small frying pan, add a healthy serving of oil. My family has always used olive oil. People say not to fry with olive oil because it can’t withstand as much heat but tell that to Mediterranean people who use it daily. The oil in the pan needs to be such that the egg can sit in it and fry. A few Tbsp won’t be enough.
Once the oil is hot, add the egg(s). You can check the temperature of the oil by adding a small drop of water to it. If it sizzles, it is hot enough.
The hot oil will crisp up the egg whites because they will be sitting in the oil. Use a spatula to gently move some of that hot oil towards the centre of the egg. Only do this if you like the yolk to be cooked. If you like the yolk runny, just let the egg sit and fry until the egg white crisps. This does not take long. The oil will splash so be careful. I hold a large lid between myself and the pan but if you have a splatter screen, that will work perfectly.
Remove the crispy egg and add a bit of salt and you have a standard fried egg like what I grew up with. You may never go back to the fried eggs you once knew.
1 large egg
1/3-1/2 C olive oil
1. Heat olive oil in a pan.
2. Add egg to hot oil.
3. Remove egg and salt to taste.
Protein 6.3 g