Wednesday, December 22, 2010

Spanish Fried Eggs

I'm certain these are bad for your heart, even if the oil is olive oil. But, a friend made them for me, and they are most tasty.


extra virgin olive oil, preferably Spanish
1 egg per person
coarse sea salt, preferably Maldon
toasted bread (optional, but highly encouraged)


Pour enough oil in non-stick pan to come to a depth of about 1⁄4-inch. Turn flame to medium-high and heat until nearly smoking. Break the egg into the pan without breaking the yolk (or, if you're the cautious type, break it into a saucer or teacup first, and then slip it into the pan). Quickly turn the heat down to medium-low and cook for no more than a minute, all the while using a metal spoon to baste the top of the egg with the hot oil from the pan. The white will puff up and get a bit crunchy and golden on the sides and the yolk will remain gloriously runny. Use a slotted spoon to lift the egg out of the pan and shake off any excess oil. Plop your egg onto your plate or toast, sprinkle with salt (and freshly ground pepper if you like), and imagine yourself at an outside terrazza somewhere in Spain on a warm sunny day.

1 comment:

  1. As a Spanish person, a little bit of ketchup with this is not a crime.