Food & Cooking Recipes Breakfast & Brunch Recipes Olive Oil-Fried Eggs Be the first to rate & review! By Sarah Carey 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 Greg Lofts Greg is the deputy food editor for Martha Stewart Living. Editorial Guidelines Updated on October 2, 2018 Rate PRINT Share Close 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 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 Rate It PRINT