Crispy Fried Eggs
Crispy Fried Eggs
Use a neutral, inexpensive oil for this technique: it’s a bourgeois tragedy to use nice oil to fry an egg. I like this method because it gives you a crispy egg with a runny yolk, and, best of all, you never have to worry about it sticking to the pan. Make sure all of your cooking utensils are dry and the egg is at room temperature or the hot oil will sputter!
Ingrediënten
WITH CAPERS, OLIVES & BREAD CRUMBS
- 1 teaspoon salt-packed capers
- 2 tablespoons extra-virgin olive oil
- ¼ cup dried bread crumbs
- ¼ cup water-packed pitted black olives coarsely chopped
- 1 teaspoon fresh thyme leaves from about 4 sprigs
- ½ teaspoon red wine vinegar
- Salt and freshly ground black pepper
WITH GREEN GARLIC & GREEN ONIONS
- 1 cup sunflower oil
- 1 cup green onions trimmed, white and tender green parts thinly sliced
- 1 cup green garlic trimmed and thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon espelette pepper or hot paprika
- Sunflower oil
- 6 eggs at room temperature
Instructies
To serve with Capers, Olives & Bread Crumbs: Soak the capers covered with cold water in a small bowl for 10 minutes to remove their salt.
- Drain, coarsely chop, and set aside.
- In a small pan on low heat, stir together the olive oil and bread crumbs.
- Toast, stirring often to prevent the bread crumbs from burning.
- When they begin to turn golden brown, add the olives, capers, and thyme.
- Continue to stir on low heat until warmed through and fragrant, about 1 minute.
- Turn off the heat and deglaze the pan by stirring in the red wine vinegar.
- Add a pinch of salt and a twist of pepper.
- Serve over the eggs (see below) and potatoes, or store the mixture, covered, in your refrigerator for up to 3 days and serve it as a cold condiment.
To serve with Green Garlic & Green Onions: In a small pan on high heat, heat the sunflower oil.
- Meanwhile, stir together the green onions and green garlic in a large bowl capable of holding high heat.
- When the oil begins to smoke around the sides of the pan, carefully pour it over the allium mixture.
- The oil will cook the green onions and green garlic as it cools.
- Stir in the soy sauce, rice vinegar, and espelette pepper and let the mixture cool to room temperature while you prepare the eggs.
- Serve over the eggs (see below) and potatoes, or store the mixture, covered, in your refrigerator for up to 3 days and serve it as a cold condiment.
- To make the eggs: Set a small pan on high heat with enough sunflower oil to cover the bottom entirely (about ½ cup).
- Crack one egg into a small bowl or glass so you can get close enough to the pan to pour in the egg without splashing hot oil.
- When the oil is smoking (make sure your fan is on high!), gently pour the egg into the pan.
- Wait a few seconds as the egg bubbles and sputters.
- Baste the egg by ladling the hot oil over the top with a large spoon.
- When the egg is outlined by a crispy, golden brown perimeter and its white is no longer runny, 2 to 3 minutes, remove it from the pan using a slotted spoon.
- Set the egg aside on a paper towel while you cook the remaining eggs, replenishing the oil as necessary.
