A big soup spoon is the way to go for oil basting.
Ingredients
2 Servings
3
2
Preparation
Heat oil in a medium nonstick skillet (a 10" skillet is perfect for 2 eggs) over medium-high. When oil is shimmering, carefully add eggs one at a time, shaking pan gently after each addition. Cook eggs, shaking pan occasionally to keep them from sticking to each other (a rubber spatula can help nudge them apart if needed), until edges are golden brown, about 2 minutes. Carefully tilt skillet toward you so that oil pools at front edge of pan. Spoon hot oil over egg whites, especially anywhere they are still translucent, while avoiding yolks, until whites are set, about 1 minute more. Transfer to a paper towel–lined plate to blot oil; season with salt and pepper.
Nutrition Per Serving
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Reviews (8)
Back to TopLove this recipe! I’m super picky with eggs and very rarely eat them but this recipe got me craving them! If you’re like me and don’t like egg whites but love runny yolks this is a perfect way to get best of both worlds — the crispy whites and olive oil make the really egg white flavor that I don’t like bearable (sorry egg white lovers) while still getting the perfectly runny yolk that I love on my toast in the morning. Good recipe to perfect for people like me who are trying to elevate their culinary skills from the ground up.
clairesaffitzhair
New York, NY
12/9/2019
Love the crispy edges! Makes for a great egg sandwich.
mlim325
Boston, MA
10/9/2018
Gross! Skip the crispy!
Anonymous
Irwin
8/27/2018