Frying an egg in olive oil

[tazawa]

I have a hard time getting my eggs just right. Looking up another recipe, I stumbled on one of those click-bait headlines: fry your egg like the Portuguese do! I clicked. The advice was simply use a generous amount of olive oil brought to a high temp, but then turned down to medium, add egg to skillet, then use a spoon to pick up oil and spoon over the yolk until firm. It works great. It also improves the texture (to me, at least). Has everyone always known this and I'm just late to the show?

[caribougrrl]

I have never seen that technique.

I only ever fry eggs if I am also frying bacon... but I guess what I do is kind of similar. When the bacon is done, remove from pan and turn the heat down. Add eggs. Baste with bacon grease if you are getting impatient. I only do that to cook the white though, not until the yolk is firm. I like a messy runny yolk.*


*in a fried egg... prefer less messy for a poached egg and downright custardy for a boiled egg

[merigayle]

What end product are you looking for with your eggs?

[Magic Microbe]

I flip my fried eggs

[tazawa]

I have never seen that technique.

I only ever fry eggs if I am also frying bacon... but I guess what I do is kind of similar. When the bacon is done, remove from pan and turn the heat down. Add eggs. Baste with bacon grease if you are getting impatient. I only do that to cook the white though, not until the yolk is firm. I like a messy runny yolk.*


*in a fried egg... prefer less messy for a poached egg and downright custardy for a boiled egg

That's my mom's technique, but I rarely do bacon.

What end product are you looking for with your eggs?

slightly crisp on the edges with the yolk runny. I don't mind flipping, as MM does, but I suck at it and always seem to break the yolk.

[Sir Real]

I only fry my eggs in butter (Kerrygold).  I also use a technique I learned here in the CH (from diablita, I think).  For over easy/medium eggs, while the eggs are frying, put a lid or paper plate over the skillet, don't flip them.  Cook until desired doneness, usually just a couple of minutes. Done.

[BonitaApplebum]

Strictly sunny side here. Flipped eggs are an abomination!!

[picote]

I fry like the article tazawa read. Except I don’t turn the heat down and I go for crispy brown bits and a runny yolk. I also like kosher salt sprinkled on as soon as the egg is in the pan.

[merigayle]

Yeah more fat- oil or butter and higher temps with the cover. I like to flip mine because i do not like them too runny.

[witchypoo]

that's how mr. 'poo fries his eggs. they do turn out nearly every time.

[tazawa]

I fry like the article tazawa read. Except I don’t turn the heat down and I go for crispy brown bits and a runny yolk. I also like kosher salt sprinkled on as soon as the egg is in the pan.

Yeah, I think I'm going to keep the heat higher next time. I get a little crisp, but not how I'd like it. I want it super crisp around the edges.

[radial]

Crispy eggs?  Eggs are like fish.  The only way to ruin them is to overcook them

[picote]

Crispy eggs?  Eggs are like fish.  The only way to ruin them is to overcook them

Overcooked yolks are gross. But crispy whites with a runny yolk are a thing of beauty. I like whites with the brown edges that taste like popcorn.

[diablita]

mmmm agree picote

Yes, I do the lid on the pan thing.  And I also let the pan sit and heat up for a good bit before the spray oil and egg.  That's another trick to well cooked, crispy whites and nice yolks.

[tazawa]

Overcooked yolks are gross. But crispy whites with a runny yolk are a thing of beauty. I like whites with the brown edges that taste like popcorn.

Yes, that's why I like this method. You can get the crispy with the slightly runny yolk. DW prefers the lid method. Generally, everything she does, she does better than I do. But for this I like the outcome better.

[CheryG]

Another fan of crispy fried eggs in copious amounts of olive oil here. I do flip, the key for me is to use more oil than I'd normally feel comfortable with. I'm an oil scrooge and usually use a spritzer or pan spray.

When I was a student in Madrid this was breakfast with french fries.  The olive oil was divine.

[rocketgirl]

I don't like crispy edges, but I do like a runny yolk - but I kind of think of fried eggs like a condiment - you put them ON something to give it moisture and protein.  Alas, I have a hard time making a neat fried egg, so I generally scramble or hard-boil.  (I do add butter and half-and-half to my eggs to scramble - nice and fluffy!)

There is a local place that does their poached eggs sous vide for their eggs benedict and they are almost always perfect.  (They also use country ham instead of Canadian bacon).  Radial- you have a sous vide contraption, right?

[radial]

I don't like crispy edges, but I do like a runny yolk - but I kind of think of fried eggs like a condiment - you put them ON something to give it moisture and protein.  Alas, I have a hard time making a neat fried egg, so I generally scramble or hard-boil.  (I do add butter and half-and-half to my eggs to scramble - nice and fluffy!)

There is a local place that does their poached eggs sous vide for their eggs benedict and they are almost always perfect.  (They also use country ham instead of Canadian bacon).  Radial- you have a sous vide contraption, right?

Yes, this one.  It's great, I use it a lot because I eat a lot of meat.  Never tried poaching eggs with it, though. 

[Natasha]

I don't like crispy edges, but I do like a runny yolk - but I kind of think of fried eggs like a condiment - you put them ON something to give it moisture and protein.  Alas, I have a hard time making a neat fried egg, so I generally scramble or hard-boil.  (I do add butter and half-and-half to my eggs to scramble - nice and fluffy!)

There is a local place that does their poached eggs sous vide for their eggs benedict and they are almost always perfect.  (They also use country ham instead of Canadian bacon).  Radial- you have a sous vide contraption, right?

I love a runny yolk and don't care for crispy edges. I mainly just tolerate the white, however it's cooked.

I've tried making sous vide soft-boiled eggs and they were underdone, but in theory they'd be great once I get the timing down.