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.