Name: Olive Oil Fried Eggs With Crispy Edges
Prep time: 5 min
Total time: 5 min
Yield: 2 eggs
Cuisine: Spanish
Ingredients: 45 ml olive oil; 2 large egg; 1 g sea salt; 1 g black pepper; 1 g red pepper flakes

Equipment

Small skillet

or Cast iron pan

Small bowl

or Ramekin

Spoon

Slotted spatula

Ingredients

2 servings

Main Ingredients

45 ml olive oil
2 large egg, room temperature
1 g sea salt
1 g black pepper, freshly ground
1 g red pepper flakes

Nutrition (per serving)

273

Calories

Protein

Carbs

27g

Fat

Fiber

Sugar

266mg

Sodium

Method

Heat the olive oil in a small skillet over medium-high heat until it shimmers and just begins to smoke faintly, reaching approximately 180°C/350°F.

2mLook for: Oil shimmers and glides easily across the pan

Crack the eggs into a small bowl first, then carefully slide them together into the hot oil. They should sizzle vigorously upon contact.

Look for: Edges immediately begin to bubble and turn opaque

Tilt the skillet slightly toward you to pool the hot oil. Continually spoon the hot oil over the thickest parts of the egg whites, strictly avoiding the yolks.

2mLook for: Whites blister and puff up; edges turn deep golden brown and lacy

Carefully lift the eggs from the oil using a slotted spatula, letting any excess oil drip back into the skillet.

Transfer the eggs to a plate, season generously with sea salt, black pepper, and optional red pepper flakes, then serve immediately.

Chef's Notes

Using a high-quality, robust extra virgin olive oil imparts a peppery flavor that perfectly complements the rich egg yolk.
Because the yolk remains runny, vulnerable populations should use pasteurized in-shell eggs to eliminate the risk of foodborne illness.
Do not crowd the pan. If cooking for a crowd, use a large cast-iron skillet to maintain the oil temperature, or cook in batches.