I love eggs in Spain, especially when they are fried. In the United States, when eggs are fried it is most typically done in a skillet or a griddle with a little bit of fat, typically butter of bacon grease. To cook the top surface, they are usually flipped with the term “over” used in the description. How much they are cooked determines whether they are “easy” or “hard.” These eggs are nice, but in Spain they are fried in a deep pot in a pond of olive oil, typically of Spanish origin. Sloshed around in the pot, they are covered by the hot oil and all the white gets cooked, even if they are not cooked for long. My friend, Spain food and wine expert, Gerry Dawes, is the one who showed me how easy it is to cook the eggs this way. The egg is not as pretty as an Onsen egg, but I find it to be tastier.
In the photo, the egg, fresh from nearby Elihu Farm, was cooked for a couple of minutes in hot Spanish olive oil and placed atop a mixed greens salad with a Dijon vinaigrette dressing and a Parmesan crisp. The runny yolk adds another creamy element to the salad.