I decided to try out some crispy fried eggs for the recent breakfast salad post and they looked so nice that I figured I’d dedicate a post to them! You can use butter, olive oil, or leftover bacon fat to make them crispy. Just watch out as you crack the eggs into the skillet because the oil will splatter. And it hurts like crazy.
Skill Level: Easy
Time to Make: 5 minutes
3-4 tablespoons of fat (such as butter, olive oil, extra virgin olive oil, bacon fat, or duck fat)
Salt and pepper to taste
Heat the fat: In a small skillet, heat the fat over medium heat until very, very hot. You should heat the fat for about a minute or two until almost smoking.
Cook the Eggs: Gently crack the eggs into the skillet and season with a bit of salt and pepper. The oil should cause the whites to bubble up around the edges. Cook without moving for 1 minute and 30 seconds. Gently tilt the pan toward you and carefully spoon the hot oil over the whites for about 15-30 seconds to help them set. (Note: Some people argue that this is unnecessary, but I find that it helps the whites set up much better.) Once the whites are crispy around the edges and the yolks are still runny, remove from the skillet and transfer to a plate and serve. Enjoy!