Frying eggs in olive oil is a Spanish tradition that dates back centuries. This simplest of techniques is having a modern moment in the US as chefs extol the delicious results. When raw egg meets hot olive oil it creates a perfectly browned latticework around the edges of the white while leaving the yolk with just the right amount of runny. The key is to heat the pan first and then the oil before adding the eggs. If you have a 10″ or wider skillet, you can double the recipe in the same pan. Enjoy as is or atop avocado toast or skillet potatoes.
- 2 tablespoons extra virgin olive oil
- 2 eggs
- Coarse salt and freshly ground black pepper to taste
Heat a frying pan or skillet until very hot. Add the olive oil. Once the oil starts to shimmer, add the eggs, one at a time—you can crack them right into the pan or from a dish into the pan.
Cook the eggs for two minutes until the whites turn opaque and develop crisp, brown edges; the yolks will still be runny. If you want firmer yolks, wait another 30 seconds before taking the pan off the heat. Use an offset spatula to transfer the eggs to plates and sprinkle with salt and pepper to taste.
Yields 1-2 servings