When I saw Smitten Kitchen's post for Crispy Fried Eggs I was both intrigued and grossed out. I hate brown eggs. I won't eat eggs in a restaurant of they come to me with brown on them. But Deb's post may me ponder, is it just brown on scrambled eggs or brown on eggs in general? There was only one way to find out.
The idea behind this crispy fried egg is to get a frying pan, with a bit of olive oil in it, screaming hot. When the egg hits the hot oil it all but explodes and as it cooks, the bottom gets crispy brown while the yolk stays slightly runny. See the craters and bubbles on top of the egg? That is from all the intense splattering. You'll want to stand back a bit when the egg hits the pan.
Mine is not quite as dark on the bottom as Deb's because I was taking baby steps. Next time I make these, which will probably be tomorrow morning, I'll get a little more char on them.
The bottom of the yolk was cooked nicely with enough runny yolk to dip the seeded wheat toast in. What I learned today is that, while I despise brown scrambled eggs, brown fried eggs are the bomb. Quite literally.