January 15, 2019

Crispy Fried Eggs

In my humble opinion a runny fried egg completes just about any dish — a burger, pizza, salad, etc. When I stumbled upon this recipe, I knew I was in for a treat because the only thing better than a runny fried egg is a runny, crispy fried egg! I add lots of toppings to my eggs because I can’t help myself…avocado, arugula, fish roe, sriracha…but these eggs are just as delicious straight up.

Crack two eggs in a cup or bowl. Make sure not to damage the yolks when cracking the eggs. Remove any shell pieces, if necessary. Carefully pour the eggs into the hot, small, non-stick, oiled pan making sure yolks stay intact. The oil will splatter. To avoid this, place a clear lid on top. The trapped moisture will allow a coating to form over the yolk. This makes the eggs look like they are “over-easy” which is my favorite way to have fried eggs. Use a spatula to remove the eggs.

Print Recipe

Crispy Fried Eggs

Prep Time10

Cook Time5

Total Time15

Course: Breakfast, lunch

Cuisine: American

Keyword: avocado, eggs, fish roe, fried eggs, gluten free, ikura, olive oil, sriracha

Servings: 1 person

Author: GFchow @ gfchow.com

Ingredients

1-2 Tbsps Olive Oil
2 Large Eggs
1/2 Avocado sliced
Handful of Arugula optional
Drizzle of Sriracha optional
1 Tbsp Ikura (or other Fish Roe) optional
Salt and Pepper to taste

Instructions

Crack 2 eggs into a cup or bowl, set aside.
Cut avocado in half lengthwise and slice.
Arrange sliced avocado and arugula on the plate, set aside.
Put olive oil in a small, non-stick pan and heat over medium flame.
Once oil is heated, carefully place eggs into the pan keeping yolks intact.
Season eggs with salt and pepper.
Cover pan with a clear lid so you can see what’s going on. The oil should start to bubble and the whites should begin to get crispy and brown. A thin, white film will develop over the yolks. This is the sign the eggs are done.
Cook for approx. 2 minutes or until yolks are set.
Carefully remove eggs from the pan with a spatula and place eggs over the sliced avocado and arugula.
Spoon Ikura over the eggs and drizzle sriracha, both optional

Notes

It is important to use a non-stick pan for these eggs because when cooked in oil (vs. butter) they will stick to the bottom of the pan a bit. (Whereas when frying eggs in butter, they just slide out of the pan.) You will need a spatula to transfer the eggs from the pan to the plate.

Cook longer for more well done yolks.

Be careful when cracking your eggs to keep the yolks intact.

If using avocado, wrap the other half of the avocado in plastic for later use making sure that the plastic is pressed against the cut-side of the avocado to ensure freshness. Be sure to keep the pit intact for longer shelf life.

Fish Roe/Ikura can be found at your local Asian market.

Toast your favorite gluten free (or regular) bread to soak up all of the yolk goodness!

Recipe is from Bon Appetit and adapted by me. https://www.bonappetit.com/test-kitchen/how-to/article/olive-oil-fried-egg

Gluten Free Disclaimer

The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.