A few years ago a thing called the crispy fried egg was making the rounds on food blogs worldwide. I jumped right on the bandwagon and that fried egg was the first I had eaten since childhood. I did not like fried eggs, but I liked that fried egg. Today I made an extra crispy fried egg.
A trip to the thrift store got me thinking about the crispy fried egg again. I spotted a skillet with a very long handle. This skillet seemed perfect for the frying crispy eggs. The long handle would make it easy to stand back when the egg hits the screaming hot pan.
I picked it up for $2.00, brought it home, and treated it to two trips through the dishwasher's sanitize cycle. This is my standard protocol for cookware or dishes I buy new or used. I am a bit of a germaphobe.
I am now quite fond of this pan. It is not cast iron, but it isn't non-stick either. Whatever it is, I like it. Today I gave it a try with a crispy fried egg and it worked! This skillet retains heat after removing from the stove, so my egg got really crispy on the edges, but in a good way.
You don't need a $2.00 thrift store pan to make crispy fried eggs. Any skillet that can get super hot, will do. A well seasoned cast iron pan would work or a good non-stick pan. The end result you are looking for is and egg with bubble whites and thin shards of crispy brown whites around the edges and bottom. It should break off like a potato chip.
These are delicious eaten as-is or doused with your favorite hot sauce. Use them as burger toppers, over fried rice, and in a breakfast sandwich. To cook the yolk more, just tilt the pan and soon the hot oil over the top. If you want the yolk cooked completely through, just flip it over for 30 seconds.
Eggs are nutritious. Just ask WebMD!
Ingredients
- 1-2 large eggs ((per person))
- 1-2 tbsp cooking oil of your choice (I use peanut oil for it high temperature tolerance)
- Salt and pepper
Instructions
- Pour approximately 1 tablespoon oil per egg into a heat proof skillet. You don't want to drown the egg, just give it enough oil to cook and not stick. Crack the egg(s) into ramekins first to make it easier to and safer add to the blazing hot skillet.
- Heat the oil over a high heat until it just starts to smoke. Gently tilt the ramekin to slide the egg into the hot skillet. The whites will immediately start to bubble and spread around the yolk. Cook until the edges brown and begin to curl up and gets thin and crispy. Tilt the skillet and sppon the hot oil over the yolks to make sure they are cooked. If you like the yolks cooked completely, simply flip the egg and cook on the other side for about 30 seconds or cover and continue cooking for another minute or so.
- Remove the egg from the skillet with a spatula and serve immediately. Sprinkle with coarse sea salt and freshly ground pepper, and a few drops of your favorite hot sauce. Serve alone, on buttered toast, or anything else that could benefit from a crispy fried egg.
Comment