It's good to pick up eggs from local farmers markets if you can, but look for ones that have been packed most recently if you're limited to supermarkets.
You also want a good amount of decent-quality olive oil, which will coat your pan and help you fry the egg into a frizzled, sizzled, crispy masterpiece with a yolk that's cooked to whatever temperature you'd like.
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For this recipe, put your stovetop heat to medium and add a glug of olive oil to your pan. Wait for it to shimmer — that's how you know the oil is hot.
Season the oil with a bit of salt and then crack the egg in. The white will splutter and bubble a bit in the oil.
Turn that heat down to medium-low. And, for the big trick, grab a spoon.
Simply spoon a bit of that oil over the yolk to gently cook the egg to whatever temperature you prefer. Because of the heat on the bottom, the egg will crisp up nicely.
By spooning the oil, you effectively poach the top portion of the egg. It's like two eggs in one — and who can resist a runny yolk?
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Ingredients
Farm-fresh eggs (Mine are from Flatbrook Farm in New Jersey)
Olive oil
Pinch of salt
Instructions
Add a hearty glug of olive oil to a sauté pan and heat to medium.
Add a pinch of salt. After about a minute, the oil should shimmer slightly. Crack the egg into the pan — the white should bubble and pop a little.
Reduce heat to medium-low. Spoon 1 tablespoon of oil over the top and cook for two to three minutes until the outside edges are crispy and golden brown and the yolk is cooked to your desired temperature.
Serve on or with anything, from burgers to avocado toast.
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