The Spanish Fried EggFrom darbar 7 years ago
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 Cookdarbar Elmhurst, IL
The Rating5 people
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
There was a diner in NJ that made them this way. mucho gusto!tazoncaffeine in Manchester loved it
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