Ah, the crispy egg. This wonderful, happy little egg is the result of too much time spent online looking for new things to try and cook. On Instagram, one of the copious food accounts that I follow posted a picture of a crispy, seasoned little morsel like the one I went on to make. And by one, I mean like three. I ate a crispy egg for breakfast a lot over spring break.
So, what’s the secret to the crispy egg? Super hot oil and patience. I always felt like it was time to take the egg out, but I knew that I needed to leave it in the pan for at least a little bit longer. In total, to fry a crispy egg, it took me about five minutes. It’ll pop and might even smoke, but trust me – leave it in the pan until the egg white is solid.
Crispy egg (makes one)
Originally from Frank Prisinzano’s Instagram
- one “glug” of olive oil
- one egg
- seasoning of your choice (I recommend salt and pepper)
- Get your frying pan really hot. Put it over a high flame.
- Add a glug of olive oil (I know, really specific. But that’s how I measured it!). It should be enough to cover the bottom of the pan.
- Again, let the oil get really hot. The olive oil shouldn’t be smoking, but we want it to be hot enough that the egg really sizzles when it’s dropped into the oil.
- Add the egg. It’ll make lots of noise and pop all over the place. If you want, you can add a lid on top of your pan in order to keep the oil clean up to a minimum. Leave the egg over high heat for 2-3 minutes, or until the egg white is bubbly and no longer clear. The egg should not stick to the bottom of the pan when you try to remove it.
- Remove the egg from the pan. Season it with whatever you’d like (salt and pepper is best!) and enjoy the crisp, delicious breakfast you just made.