The Magic of Frying Eggs in Olive Oil

Bubbled, crisp and caramelized edges with a runny yolk: The perfect fried egg is cooked in olive oil.

It’s easy to take olive oil, our number one pantry must-have, for granted. That’s why this month we are honoring olive oil, partnering with Ashley Rodriguez of Not Without Salt to share tips, insights and recipes featuring olive oil.

It is often said that eggs are the perfect food, providing a slew of essential nutrients and protein in just one self-contained shell. Scrambled or hard-boiled, omelet’ed or shakshuka’ed, eggs are best when they’re the star of the plate. But fried eggs might just have an edge on all the rest.

Nothing beats the velvety goodness of the yolk of a fried egg sopped up with some thick, crusty toast.  And fried in olive oil, these eggs will quickly become you favorite breakfast (or lunch or dinner…) treat. When cooked in olive oil at high heat, the edges and bottoms of the egg white fry to a perfect golden crispness. Though you could get a similar effect with different oil, olive oil adds a grassy and full-bodied flavor that other oils just can’t. (No need to use your expensive extra virgin here, though – a basic olive oil will get the job done.)

You’ll know the oil is ready for the eggs when it just starts to shimmer in your pan. To avoid splattering your egg, you may find it best to crack the eggs into a small bowl or ramekin one at a time, and then gently tip the bowl into the pan – much like you’d do if you were poaching them. As your egg starts to bubble and brown in its oil bath, gently spoon some hot oil over the egg to softly poach the yolk and its surrounding white.

In the recipe below, a frisee salad is crowned with a perfectly fried egg… but an egg this good is perfectly delicious on its own. Or, for a quick and filling dinner, top a towering platter of Parmesan, garlic and chile pasta with these eggs.

Live.Love.Lux Tip: Pan fry eggs to perfection with the precise heat of the Electrolux Gas Range with a Min-2-Max® Gas Burner.


Olive Oil Fried Egg with Frisee, Crispy Prosciutto & Gorgonzola

"If don’t love the crisp, frilly edges of your fried egg, you can add it to the oil while still cool and then gently bring up the heat." - Ashley

Servings: 2



  • 4 pieces of prosciutto
  • 1/2 cup extra virgin olive oil, divided
  • 2 eggs
  • 1 small garlic clove, minced
  • 2 tablespoons sherry vinegar
  • 1/4 teaspoon sugar
  • salt and pepper
  • 1 small head frisee, trimmed and washed
  • 1/4 cup crumbled gorgonzola


In a large skillet set over medium-high heat, add the prosciutto in a single layer. Cook until crisp, about 2 to 3 minutes on each side. Remove the prosciutto to a plate.

Add 1/4 cup olive oil to the skillet. Heat the olive oil until shimmering, then carefully crack the eggs into the pan. The eggs will sputter and bubble up. Carefully spoon the olive oil over the egg to gently cook the top, and cook the egg until desired doneness. (I like to leave the yolk good and runny so it dresses the greens as it breaks.)

In a large bowl add the garlic, sherry vinegar, sugar and a pinch of salt and pepper. Whisk to combine, then drizzle in the remaining 1/4 cup olive oil. Taste and adjust to your liking.

Toss the frisee in the bowl until well coated with the dressing.

Divide the greens among two plates, top each with 2 slices of prosciutto, 2 eggs and half of the crumbled gorgonzola.

Enjoy immediately.

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