Olive Oil–Basted Fried Eggs
Perfectly fried eggs with crispy, golden-brown edges, cooked in olive oil and basted until the whites are set while keeping the yolks runny. Seasoned simply with kosher salt and fresh ground pepper.
Ingredients
- •3 tablespoons olive or vegetable oil
- •2 large eggs
- •1 pinch Kosher salt
- •1 pinch freshly ground pepper
Cooking Instructions
- 1.
Heat oil in a medium nonstick skillet (a 10" skillet is perfect for 2 eggs) over medium-high. When oil is shimmering, carefully add eggs one at a time, shaking pan gently after each addition. Cook eggs, shaking pan occasionally to keep them from sticking to each other (a rubber spatula can help nudge them apart if needed), until edges are golden brown, about 2 minutes. Carefully tilt skillet toward you so that oil pools at front edge of pan. Spoon hot oil over egg whites, especially anywhere they are still translucent, while avoiding yolks, until whites are set, about 1 minute more. Transfer to a paper towel-lined plate to blot oil; season with salt and pepper.
3 min
