Crispy Fried Eggs
Hot oil bastes these eggs into crisp, lacy edges with tender whites and runny yolks, ready for toast, rice, or greens.
Prep 2 min · Cook 3 min · Total 5 min · Makes 1 serving
Ingredients
- 3 tablespoons vegetable or olive oil
- 2 eggs
- Kosher salt and freshly ground black pepper
Directions
Warm the oil over medium-high heat in a 10-inch skillet made of cast iron, carbon steel, or nonstick material; it is ready when it shimmers, and a tiny splash of water sizzles on contact. Crack the eggs gently into the oil, holding them close to the pan so the oil does not jump, then add salt and pepper. Tip the pan in your direction to collect the oil along one edge. With a spoon, scoop the hot oil over the eggs, focusing on the still-raw whites and steering clear of the yolks. Cook this way until the eggs puff and set, 45 seconds to 1 minute. Move them to a plate and serve.