The food lab better home cooking through science ( PDFDrive ) 131
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preference.
Foralongtime,Iwashappywithmymedium-heateggs,
sacrificing a bit of liquid yolk for the extra crispness in the
whites, but then I saw a technique in Spain that made me
rethinkthewayIfriedeggs.Thereit’scommontofryeggs
notinathinlayeroffat,butinashallowpoolofit.Cooks
wouldfillthepanwithahalfinchorsoofoliveoilandheat
ituptodeep-fryingtemperatures,thentiltthepansothefat
collectedononeside,dropintheeggs,andbastethemwith
the hot fat as they cooked.The eggs cooked quite rapidly
from all sides, the whites quickly setting and transforming
into a delicately lacy, lightly frizzled shell around the stillliquidyolk.WhatifIweretoadaptpartofthistechniqueto
myfriedeggsathome?
By heating up a few tablespoons of oil in a skillet (I use
nonstick or a good cast-iron pan), I can get a similar effect
by then adding my eggs and using a spoon to baste the
whites with the hot oil. The whites puff and crisp, setting
rapidly, while leaving the yolk just barely heated through.
It’smynewfavoritewaytoeatfriedeggs,especiallywhenI
goforitandusethefancy-pantsoliveoil.
EXTRA-CRISPY
SUNNY-SIDE-UPEGGS
SERVES1
2largeeggs
3tablespoonsoliveoil(extra-virgin,ifyouprefer)
Koshersaltandfreshlygroundblackpepper
1. Break one egg into a small cup, then transfer to a finemesh strainer set over a bowl and swirl gently until any
excess white passes through. Return the egg to the cup.
