International
Fried Eggs
This method produces lacy, crisp edges, a completely set white, and a fluid yolk without flipping. Hot olive oil establishes the underside quickly; spooning a little oil over the thick albumen finishe
2 servings · 5 minutes prep · 8 minutes cook
Ingredients
Eggs
- 4 large pasteurized shell eggs, cold
- 3 tablespoons (45 ml) extra-virgin olive oil
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon freshly ground black pepper
Directions
Fry
- Crack each egg into a separate small bowl, checking for shell fragments and intact yolks.
- Heat olive oil in a 10-inch (25-cm) cast-iron or nonstick skillet over medium-high until shimmering, about 1 minute.
- Slide in two eggs, spacing them apart. The whites should sizzle immediately. Reduce heat to medium and cook 45 seconds.
- Tilt the skillet slightly and spoon hot oil only over translucent areas of white for 30 to 60 seconds. Stop when all white is opaque, the edges are crisp and golden, and the yolks still move when the pan is shaken.
- Transfer with a slotted spatula, season, and repeat with remaining eggs, adding oil if needed. Serve immediately.
