Meet my favorite fried egg: the crispy olive oil fried egg. These fried eggs have golden, lacy, crispy edges, which contrast beautifully with their runny yellow yolks. Contrast is everything!
Start with a good egg, a hot skillet, and a generous drizzle of olive oil, and you’ll end up with the most flavorful fried egg you’ve ever tasted. They are infinitely better than the rubbery, sulfurous eggs that come out of non-stick skillets. In fact, these are the only fried eggs I ever want to eat.
I learned this technique several years ago from Phoebe Lapine via her YouTube video on fried eggs. Thanks, Phoebe! I’ve been cooking eggs this way ever since.
You’ve seen these crispy fried eggs on my recipes over the years, but I’m highlighting the technique today and offering all the tips and tricks I’ve learned. You’ll also get a look at my favorite recipes featuring these golden beauties.
Start with a great egg. I like to buy local eggs, which have the most beautiful golden yellow yolks. Free-range organic eggs are great, too.
Cook one or two eggs at a time. I usually just cook one egg at a time in a small skillet because sometimes the two eggs cross paths and stick together.
