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    HOME » Recipes » Eggs

    Published: Jan 29, 2020 · Modified: Apr 2, 2022· This website generates income via ads ·

    Extra Crispy Fried Egg

    Jump to Recipe

    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 an extra 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.

    Jump to:
    • Ingredients:
    • Instructions:
    • Recipe

    Ingredients:

    • Eggs (1 per person) 
    • Cooking oil of your choice. I use peanut oil for it high temperature tolerance.
    • Salt and pepper

    (See recipe card for quantities.)

    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.

    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 spoon 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!

    Recipe

    Crispy Fried Egg

    A fried egg with an extra crispy edge and runny yolk.
    PRINT Pin
    Prep Time 5 mins
    Cook Time 5 mins
    Course Breakfast, Main Course
    Cuisine American
    Servings 2
    Calories 250 kcal

    Equipment

    • Non-Stick skillet

    Ingredients
      

    • 4 large eggs (per person)
    • 2-3 tablespoon 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 spoon 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.

    Nutrition

    Nutrition Facts
    Crispy Fried Egg
    Serving Size
     
    2 eggs
    Amount per Serving
    Calories
    250
    % Daily Value*
    Fat
     
    22
    g
    34
    %
    Saturated Fat
     
    4
    g
    20
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    6
    g
    Monounsaturated Fat
     
    12
    g
    Cholesterol
     
    327
    mg
    109
    %
    Sodium
     
    125
    mg
    5
    %
    Potassium
     
    121
    mg
    3
    %
    Carbohydrates
     
    1
    g
    0
    %
    Sugar
     
    1
    g
    1
    %
    Protein
     
    11
    g
    22
    %
    Vitamin A
     
    475
    IU
    10
    %
    Calcium
     
    49
    mg
    5
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

    Keyword crispy, egg, fried
    Tried this recipe?Let us know how it was!

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    I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farm blogger, former vintage shop owner, and current food blogger. I live with my husband and our little mutt Tucker in a lovely retirement community. I am cooking for two and taking inspiration from old cookbooks, magazines, and memories of watching my mother and grandmother cook. I like reducing my food waste and exorbitant grocery bills! I am busy rewriting my recipes for two servings with the option of adjusting the recipe up to four or six servings with just one click.

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