« backEgg Tuesday – Olive oil fried egg

As a spokesperson for the American Egg Farmers I dedicate each Tuesday to blogging about eggs. Today I am making an olive oil fried egg. I love this recipe because it is quick, easy and incorporates three simple ingredients that you can have in the house at all times: onions or shallots, olive oil, paprika and of course the incredible egg. Although this is a “frying” method the magic is in keeping the heat lower which creates more of a poaching environment. The white stays tender and absorbs the peppery, rich olive flavor of the oil. The paprika, tender shallots and egg yolk combine in your mouth to form a smoky sweet sauce. The egg white has a tender consistency and the toast provides the perfect crunchy balance as well as soaking up the flavor of the sauce.

I hope you enjoy the video and pick up a few valuable pointers on how to fry an egg as well as adding a simple new recipe to your repertoire. Enjoy!

Key Flavor Factors:
1. Make sure you use a non-stick pan that is not too much larger than the eggs that you are cooking.
2. Make sure the butter is melted or the oil is warm BEFORE you add the egg. This way the egg will not stick and be easy to flip.
3. Don’t let the heat get too high. Medium heat yields a tender egg white and evenly cooked yolk.
4. Have your chopped shallots/onions and paprika ready so that as soon as you remove the egg you can add them to the pan. Have your toast ready and waiting as well.
5. You can use a cover on the pan instead of flipping the egg.
6. You can add any combination of herbs or spices that you like with the onion or shallot to create endless new flavor combinations.

If you have not had a chance to make a pledge (no cost) to feed the hungry please do so. Thank you.

No Responses to “Egg Tuesday – Olive oil fried egg”

  1. Becky says:

    Hi Jeffrey! Love the egg recipes! Have you ever tried a recipe called “Egyptian Twice-Cooked Eggs”? The recipe is in an old James McNair cookbook called “Breakfast” and it was the first “exotic” recipe I ever tried to make — it is very rich and decadent with interesting spices. I haven’t made it in a while but your site has inspired me to look it up again and make it, maybe for brunch tomorrow!

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