Olive Oil-Fried Eggs

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By
Sarah Carey
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Sarah Carey

Sarah is the food content director for Martha Stewart Brand and a freelance food editor, recipe developer, and food stylist working in NYC. Previously she was the food director for Martha Stewart Living magazine, and the editor-in-chief of Everyday Food. You can see her thousands of fun and informative cooking videos on the Everyday Food YouTube channel.

Editorial Guidelines
and
Greg Lofts
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Greg Lofts

Greg is the deputy food editor for Martha Stewart Living.

Editorial Guidelines
Updated on October 2, 2018
olive-oil fried eggs in pan
Photo: Marcus Nilsson
Prep Time:
5 mins
Total Time:
5 mins
Servings:
1

Start your day off right by frying eggs in a shallow pool of olive oil -- tilt the pan and spoon the hot oil over the tops to give the whites crispy edges and a souffled texture. Enjoy with toast or in our Breakfast Bowl with Yogurt and Vegetables.

Ingredients

  • Extra-virgin olive oil

  • 2 large eggs

  • Kosher salt and freshly ground pepper

Directions

  1. Pour 1/8 inch of oil into a small skillet. Heat over medium-high until shimmering, about 1 minute. Crack eggs into skillet; season with salt. Cook, tilting skillet slightly and spooning oil over eggs repeatedly, until whites are puffed slightly, crisp and golden brown along edges, and just set but yolks are still wet, about 2 minutes.

Originally appeared: Martha Stewart Living, September 2018

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