Olive Oil-Fried Egg

By Ali Slagle

Updated December 8, 2021

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
10 minutes
Rating
4(817)
Comments
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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. (Adjust the pan size and oil accordingly). Avoid touching the eggs until the bottoms and edges are lacy and crisp. Once that happens, spoon some of the oil onto the whites until cooked through. The yolk remains untouched, ready to be sopped up by toast or potatoes, or with yogurt.

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Ingredients

Yield:4 eggs

  • 3 tablespoons extra-virgin olive oil

  • 4 eggs

  • Kosher salt and black pepper

Ingredient Substitution Guide
Nutritional analysis per serving

160 milligrams cholesterol; 151 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 14 grams fat; 124 milligrams sodium; 5 grams protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium (10-inch) cast-iron or nonstick skillet, heat the olive oil over medium-high until it ripples like the ocean. (This can take 2 to 2 ½ minutes).

  2. Step 2

    Crack the eggs into the pan. To minimize splatters and spreading, open the shell near the oil (not from high up), and slowly let the egg pour out of the shell. Leave the eggs untouched until the edges are golden brown, 2 to 3 minutes.

  3. Step 3

    Gently tilt the pan towards you, spoon up some of the oil, and baste just the whites and edges of the yolk until the whites are set, about 1 minute. (Avoid the yolk so that it stays runny). Turn off the heat, season with salt and pepper, then transfer the eggs to plates using a spoon or slotted spatula.

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Ratings

4 out of 5
817 user ratings
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Comments

Franci

My Italian family has always quickly sautéed a few slices yellow onion in olive oil before adding the egg on top of the onions. I like to add a bit of red pepper flakes to the mix…absolutely delicious.

L

I like this recipe because it validates my existing cooking methods and that doesn't always happen in the New York Times. I can confirm this is a perfect recipe for eggs!

Equilibrist

The only thing I’d do differently is to squeeze some lemon over the finished egg, like they do in Greece after cooking in a copious amount of olive oil.

James

I’d strongly recommend using an 8” skillet rather than 10”: more depth to the oil. Makes all the difference. I went from making “proper” Spanish fried eggs to doing it this way, a shallow fry. It was just too much oil & mess. (Although, even a shallow fry is kinda messy).Sometimes I baste, other times I don’t. 2 eggs side-by-side works well too. This is my favorite way to make eggs, by a long-shot.

Peter

A great way to enjoy an egg. I like to sprinkle some Spike seasoning on top once in a while.

Aaron

This is the BEST way to eat an egg. Cook it until the whites are totally set, and you'll be in heaven.

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