Ron’s Fried Eggs are an art form. He claims that they’re not worthy of a recipe post, but I beg to differ. The real secret isn’t even in the recipe – it’s all in the technique! Was he hoping that I’d just keep this goodness to myself?
If you read the recipe, you’ll see that it calls for a copious amount of olive oil. I’ve never measured the quantity of oil he pours into the skillet, but it’s a couple of serious glug glugs. He’s almost deep frying the eggs. We’ve discussed whether or not using this much olive might be a bad thing. My thought was that it’s wasteful, but with results like this, who can argue?
Left to my own devices I’m more of a scrambled eggs person, opting for a non-stick pan and no butter or oil, so I usually demur when Ron offers to make fried eggs for me. Sometimes, though, I just can’t resist! Just look at those yolks, adorned with those lacy edges. So beautiful! And the texture combination is divine. A very good way to start the day.
Ron’s Fried Eggs
Equipment
- small stainless steel skillet
Ingredients
- 2 or 3 eggs
- a copious amount of olive oil
Instructions
- Heat the oil – Heat the oil over medium high heat until it’s shimmering.
- Add the eggs – Gently crack the eggs into the oil. They’ll sizzle. Cover, and cook until the top of the yolks begin to turn white.
- Cook until the edges are crispy – Uncover, and continue cooking the eggs, sloshing the oil over the tops, just until the edges are crispy and the yolk is just beginning to gel.
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