The Perfect Fried Egg

If you’ve read my blog posts lately, you know I love a good runny egg yolk on just about anything. My typical cooking methods for cooking runny eggs are poaching, cooking over-easy, and now sous vide. I was never very good at frying an egg sunny-side up. Is it just me, or is it really hard to get the white on top cooked without overcooking the yolk?

Well, consider this problem solved. Matt found this method for frying eggs in Jose Andres’ book Tapas: A Taste of Spain in America where you essentially deep fry the egg, but without heating up an entire pot of olive oil. Deep frying an egg might sound kind of crazy – but they really don’t absorb that much oil. They wind up crisp on the outside and runny on the inside, while forming a perfectly round shape. Plus, each egg only takes 30 seconds to cook.

The Perfect Fried Egg
4 eggs
1 cup of olive oil (we only fried 2 eggs and used less olive oil, probably half)

Crack 1 egg into a glass. Tip the sauté pan to a steep angle so the oil collects on one side to create a small bath. Carefully slide the egg into the hot oil.

Using a spoon, pour the oil over the egg 2 or 3 times.

The egg will be ready in 30 seconds. Transfer to a plate with a slotted spoon and season with salt.

Ideally the white wouldn’t be covering the beautiful yolk. If you’re more careful about spooning the oil over just the whites, this can probably be avoided. But that’s just a vanity thing. It will taste delicious either way!

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