This is the only way to make the laciest, crispiest eggs
fried egg. I mean, that’s pretty much inarguable, right? Which is why this past year I started frying mine in olive oil. I noticed a lot of hip restaurants in thesedoing this, and it’s a technique that the Spaniards have embraced for, I’m going to say, centuries.
Why the fuss? Well, olive oil has a higher smoke point than butter, and because olive oil is healthy-ish, you don’t feel guilty adding a extra glug to the pan. And when you crack an egg into a pool of extra-virgin olive oil , the white pops and sizzles and percolates, until the edges take on a crunchy, lacy, deep golden-brown texture. The yolk, meanwhile, remains warm and runny. After a few minutes, the egg is done.
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