Crispy Fried Eggs

My Current Favorite Way to Make Eggs

Hey, everyone.

I eat eggs almost every day. And one of my favorite things about eggs is that they provide a vehicle for endless experimentation with technique and flavors. I find myself cycling through different ways of preparing eggs— scrambles, omelettes, poached, etc— but this one has been a favorite as of late.

I first tried this particular way of making eggs when I traveled to Spain. They’re fried over pretty high heat in a bunch of olive oil, and the result is a beautiful combination of textures— the bottoms get crispy and golden-brown, the whites set perfectly, and the yolks become jammy and soft. See proof below.

I like to pair these with chile flakes and a hard shaved cheese. My favorite chile to use here is Masienda’s chile tusta (which is unfortunately out of stock at the moment). Burlap and Barrel and Boonville Barn have some amazing chile powders, as well. Parmesan, pecorino, queso añejo, and manchego are all great options on the dairy side.

That said, this technique is super versatile. These would be perfect with just hot sauce or salsa macha, on top of a sweet potato hash, or over a rice bowl.

Enjoy, and let me know if you’ve got any questions!

Myles

Ingredients