Huevos Fritos a la Española
Huevos Fritos a la Española
Spanish-Style Fried Eggs
Ingrediënten
Yield: 1 serving
- Olive oil or a mixture of olive and salad oils for frying
- 2 large eggs or any desired number, at room temperature
- Kosher or sea salt
Instructies
- In a medium skillet, heat at least 1/2 inch of oil over high heat until it reaches the smoking point.
- Carefully crack no more than 2 eggs at a time into the hot oil.
- Working quickly, use a large spoon to fold the edges of the egg white, which will have spread, up over the yolks, forming a circle.
- Spread the hot oil over the eggs until they become crunchy around the edges, and the yolks have set.
- This process typically takes about a minute.
- Using a slotted spatula, carefully transfer the fried eggs to a plate lined with paper towels to allow them to drain slightly.
- Repeat the process for as many eggs as desired.
- Season the eggs with a sprinkle of salt and serve immediately while they are hot.
- Enjoy your Spanish-style fried eggs, “Huevos Fritos a la Española,” with their delightful, crispy edges and perfectly set yolks.
Notes / Tips / Wine Advice:
To achieve an authentic Spanish-style fried egg, it’s essential to use sizzling-hot olive oil. Using butter will result in a rubbery texture, which is not acceptable to a Spaniard. The key is to crack the egg into hot oil, creating a light and crunchy result. Spaniards often describe the golden edges of these fried eggs as “vestidos de torero,” meaning “dressed like a bullfighter.” This dish is typically enjoyed for lunch or dinner, often served with fried potatoes, such as Poor Man’s Potatoes.
