Olive Oil-Fried Egg Recipe - NYT Cooking

Product Description

This method for making fried eggs lies somewhere between the techniques for Spanish fried eggs and for classic sunny side up: The edges are crispy and golden, the whites are set, yet the yolk is still runny To achieve this contrast in textures, the eggs are cooked in a thin layer of rippling-hot oil While this recipe is written for four eggs, it will work with any number

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Olive Oil Fried Egg

The New York Times - This one-pan meal has over 3,000 🌟🌟🌟🌟🌟 reviews. It's a hearty fried egg-and-potato dish good for breakfast, lunch or dinner.

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