Sunday Photo – The Spanish-fried Egg

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.


This entry was posted in Cooking, Culinary Personalities, Photo Posts, Slow Food, Spain, Upstate NY and tagged , , , , , , . Bookmark the permalink.

6 Responses to Sunday Photo – The Spanish-fried Egg

  1. Yes, yes, John, totally agreed, so delicious–and high-quality olive oil lends a lot of flavor to the egg. But don’t you think eggs in Spain are tastier than what we get here, unless we’re lucky enough to keep hens in the back yard? I’m also fascinated by how Spanish chefs will use a runny egg as a sort of sauce on top of a dish. Maria Jose San Roman did that with fried potatoes (also fried in olive oil)–heaven on a plate!

    • docsconz says:

      Nancy, the eggs in Spain are generally top-notch, but the quality is no better than anywhere else where the hens are able to forage and get those super-orange yolks. It is this frying technique though that sets them apart for me and that, with good olive oil, can be used anywhere. I’m fortunate to live in an area with an abundance of good true free-range hens.

  2. Gerry Dawes says:

    Check these two posts out about my friend Juan Suárez, husband of Madrid Fusión’s Esmeralda Capel and a maestro at frying eggs:

    Juan Suárez: How to Fry an Egg (Madrid)
    https://picasaweb.google.com/DawesPhoto/JuanSuarezHowToFryAnEggMadrid?authuser=0&authkey=Gv1sRgCJjhkbW3usijpAE&feat=directlink

    A Homage to Culinary Adventures with Juan Suárez, One of the Great Non-professional Cooks in Spain: Teaching Famous Culinarians How to Fry an Egg, Cocido Madrileño, Cooking in Napa Valley at Cindy Pawlcyn’s, Cooking at Home for the Madrid Fusión Mejicano Contingent and a Magical Adventure at Kaia near San Sebastián http://www.gerrydawesspain.com/2010/07/culinary-adventures-with-juan-suarez.html

  3. Ole M. Amundsen, Jr. says:

    I met your sister, Elizabeth, in October at a reception for Izzey Jacobs art show and she told me about your site….very fun. I first had eggs done this way at, of all places, a Holiday Inn, in Princeton (?) NJ…I make them in a similar fashion along with fried sour dough bread and salsa….a meal is more then the calories contained!

    • docsconz says:

      My sister is my site’s best promoter! I love your statement “a meal is more than the calories contained” and couldn’t agree more! Thanks for reading and thanks for commenting.

  4. Stash says:

    I have a feeling this will soon become my newest favorite way to prepare eggs.

    Thanks Doc!

Leave a Reply