I have a very hate/hate relationship with eggs. As a child the whites made me sick, and I’ve never really gotten over it. It’s a textural thing, whether the whites are boiled, fried, whatever, I just struggle.
When I started running I knew eggs were something I needed to try to get into my diet due to their protein content and also – I just love an egg yolk!
So I started scrambling them (with Worcester sauce in there to mask the taste), frying them (over-easy so there was no change of loose white on the top) and adding them into homemade fried rice. But even in all these ways, I had to really concentrate hard when it came to eating the whites, and give myself a kind of ‘mind over matter’ mindset in order to finish my meal.
A few years back, when I was reading the Smitten Kitchen’s blog, I was introduced to her Crispy Egg. The idea that I could potentially change the texture of the white and enable me to eat a fried egg without having to ‘go to my happy place’ was glorious.
I did however find the recipe intimidating. It’s an incredibly easy method, with only two ingredients (eggs and oil) but, as she says herself, it’s not for the faint hearted.
Well, on this day, as my lunch plans were egg on toast anyway, I decided to take the plunge. I took out my trusty heavy bottomed frying pan and spatula and followed her method. I was not disappointed.
You can visit the link above for her method, but in a nutshell, you get your pan smoking hot. Add a glug of oil and heat until it’s smoking. You then pop your eggs in, at which point they’ll spit and splatter at you and immediately start to bubble.
And then you just let them sit there without touching them, until the whites are opaque.
Once this is done, you’re good to go and can either flip them (I normally would but for the sake of pictures I didn’t this time) or remove them and place them on top of whatever you’re having. I went with toast.
Can you see how crispy and bubbly those edges are? Granted mine might be slightly burnt, but the smokiness created by the charred bits was nothing short of glorious. I’ve never eaten a fried egg with such relish (or crunch)!
Clearly I still had to add ketchup, but baby steps and all that.
Now, I will tell you about my casualty – don’t worry, I still have all fingers and the skin on my arm was unscathed by the hot oil….
Apparently, my spatula wasn’t up to the task of the hot oil… so I’m in the market for a new (more robust) spatula, if anyone has a recommendation!
And once I’ve replaced this bad-boy, I’m sure crispy eggs will be back on the menu!
10/10 for this recipe!