The Spanish Fried Egg
From darbar 16 years ago
- 1 minutes to make
- Serves 1
For the Spanish, an ideal fried egg is one that has been fried in lots of very hot olive oil and has a lightly crisped, puffed-up white and juicy, runny yolk that bursts in a bright-orange explosion when you puncture it with a fork.
Ingredients
- 1/4 cup extra virgin olive oil shopping list
- 1 large, very fresh egg, preferably organic shopping list
- coarse sea salt, such as Maldon shopping list
How to make it
- Heat the oil in an 8-inch skillet, preferably non-stick, over medium-high heat until almost smoking. Break the egg into the skillet, being careful not to puncture the yolk. Reduce the heat to medium-low and cook until the white is puffy, sizzled, and set, but the yolk is still runny, gently loosening the white from the skillet with a thin metal spatula and pouring hot oil over the yolk. The egg should be done in about 45 seconds. Using a thin slotted spatula, lift the egg out of the skillet, gently shaking off the excess oil. Transfer the egg to a plate.
- Personally, I would put the egg atop a piece of good bread, toasted and buttered. Maybe a piece of hearty rye, sourdough or artisan bread.
The Rating
Reviewed by 5 people-
There was a diner in NJ that made them this way. mucho gusto!
tazoncaffeine
in Manchester loved it
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Saw it...made it...loved it. Per your suggestion, put two of these eggs on top of some dark german wheat toast with some shredded cheese and a side of apricot preserves. Deelish...thanks!
astoutyeoman
in Royersford loved it
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