Olive Oil-Fried Egg Recipe - NYT Cooking

Olive Oil-Fried Egg Recipe - NYT Cooking

This method for making fried eggs lies somewhere between the techniques for Spanish fried eggs and for classic sunny side up: The edges are crispy and golden, the whites are set, yet the yolk is still runny To achieve this contrast in textures, the eggs are cooked in a thin layer of rippling-hot oil While this recipe is written for four eggs, it will work with any number

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The New York Times - This one-pan meal has over 3,000

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Olive Oil-Fried Eggs Recipe

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