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Crispy Fried Eggs Recipe

Two fried eggs with lacy golden-brown crisp edges, glossy orange yolks and black pepper beside toast on a navy plate
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For me, a fried egg should taste fried, with cratered, bubbly whites, crispy brown edges, and all. It’s the built-in texture and flavor contrasts that really make it. Here’s how I cook mine.

Ingredients

Scale
  • 3 tablespoons (45ml) vegetable or olive oil
  • 2 eggs
  • Kosher salt and freshly ground black pepper

Instructions

  1. Heat oil in a 10-inch cast iron, carbon steel, or nonstick skillet over medium-high heat until shimmering. (A small drop of water dropped into it should immediately sizzle.) Carefully break eggs into hot oil, dropping them from right above the surface to prevent hot oil from splashing. Season with salt and pepper.
  2. Tilt the skillet toward you so oil pools against the side of the pan. Using a spoon, baste eggs with hot oil, aiming at the uncooked portions of the egg whites and avoiding the yolk. Continue basting until eggs are puffy and cooked, 45 seconds to 1 minute. Transfer to a plate and serve.

Nutrition

Find it online: https://recipnest.com/crispy-fried-eggs-recipe/