Olive Oil-Fried Egg

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.

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!

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.

Crack the eggs into a shallow bowl then slip them into the pan. They all go in at the same time and there's less chance of breaking a yolk.

I was a bit confused when I saw this recipe-living in Italy we cook everything in olive oil so I took it as a given. When I was in the states this summer I actually vomited after my first dinner; a delicious veal cutlet, but the next morning I couldn't digest the oil (or butter) that it was fried in and threw up! Olive oil doesn't congeal, that makes a great difference to your digestive system and heart.

Been doing this forever. FYI You can cook the rest of the whites without splashing oil - just add a lid for a bit.

My mother did something like this many years ago but used bacon fat splashed over the eggs. Olive oil certainly is better for you here, but the bacon fat version probably tasted better.

This is part of my basic breakfast most days...sometimes on top of two corn tortillas layered and heated with cheese and salsa, sometimes with zaatar sprinkled on the egg at the start of cooking. As a single woman, I find one egg fried in olive oil to be the perfect start to my day.

I’ve been cooking eggs like this using Green Oil made for the wonderful Home Made Mushroom lasagna recipe I found through NYT. Garlic and herbs make everything taste better.

We Italians have been making eggs this way for a long time. Best way to fry eggs with the added health benefits of olive oil. Enjoy

I make these in a cast iron egg spoon over an open fire in winter. I raise chickens and feed them a diet high in protein so the yolks are particularly gold and creamy. I take those eggs, put a little olive oil in bottom of the spoon, then sprinkle spices - garlic, red pepper maybe..crack two eggs and right into the fire it goes. There is nothing like it..crispy whites, creamy yolks. (yes, I paid a ridiculous price for the Alice Waters egg spoon...I am sure there are less expensive versions)

I can’t imagine a better method to make eggs. The difference with using EVOO (versus etc.) is in the liveliness. This egg comes out vibrant, full of life, as if it were rechristened into some kind of new thing. It’s eggs, but better. I sometimes slip the egg into a titled pan with an deepish pool of EVOO, and let the egg coddle in there, then blister (very quickly) and swell into a beautiful pillow of deep fried EVOO goodness. Add a few flakes of Maldon. That’s dinner.

A good pan is royalty.

I make eggs like this all the time and they always taste delicious. However I use a stainless steel pan and the eggs slip out with no mess. Here’s how to make any stainless steel pan non stick: heat your pan on high heat for at least a minute. Then add the oil and pick up the pan to swirl it around so it’s covers the surface area and then let it heat up until it’s just barely smoking. Then add the eggs. In a couple minutes they will be done and will slip out like non stick.

I thought this is how you fry an egg sunny side up? Unless you flip it easy over, how else would you fry it? Any oil will do, but olive oil is especially yummy - though if having eggs and bacon, I fry the eggs in rendered bacon fat.