The Spanish Fried Egg

Spanish Fried Egg

I am always looking for new ways to fry an egg. I came upon this recipe in my travels, and have found it to be very interesting. it’s like a poached egg, in oil!   The egg white get crackly, and the egg yolk thickens. It is perfect to top a steak, or as a change from the drab morning egg.  Nothing could be further from the “perfect way to cook an egg” that Chef Ferdinand Point promoted.  (He insisted the ONLY way to cook an egg was slowly, in ample amounts of butter.)  The texture is unique.  The Spanish fry everything in a rather bland olive oil (lacking in overall “olive” flavor). This may be cooked in a good quality cooking oil, in melted lard, or as the Spanish do, in olive oil.

Heat a generous amount of oil in a heavy pan (cast iron works well) until it is nearly smoking. Then reduce the heat to medium-high, and break an egg into the hot oil. Cook eggs one at a time (several eggs will instantly migrate together and coagulate into one big shaggy mess). Tilt the pan away from you, and spoon the oil over the egg or, alternatively, roll the egg gently with a spoon to cook all sides evenly. Cook until the white is opaque but the interior is still runny. The total cooking time is less than a minute, closer to 45 seconds, for a still-runny yolk and up to 2 minutes for a firm yolk. Use a slotted spoon to lift the egg out of the oil, and let the excess oil drip off. The technique and resulting egg texture are more like those of a poached egg, but with a decidedly fried, almost crispy, exterior.

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