Once You Try Spanish Fried Eggs, You’ll Never Cook Them Any Other Way

I’ll take my eggs in just about any way, shape, or form, but a fried egg has long been my favorite. Fried eggs are almost foolproof to make and can turn just about anything into a hearty meal, from a pile of sautéed greens to avocado toast.

While there are a number of ways to fry an egg, from sunny-side up to over easy, one method in particular might be the very best way to go about it. It’s called a Spanish fried egg, and it’s something you should get to know ASAP.

Spanish fried eggs, called huevos fritos, are as decadent as fried eggs come. Instead of using just a little bit of olive oil or butter, they’re fried in a very generous amount of olive oil — and they’re basted in the oil while they cook. The result is a fried egg with seriously crispy, lacy edges and a just-set yolk that practically melts in your mouth.

To prepare a Spanish fried egg, pour about 1/4-inch of olive oil into a small, heavy skillet. Heat it over medium-high heat until it’s extremely hot (but not smoking). Crack 1 egg into a ramekin or mug. When the oil is hot, carefully slip the egg in and reduce the heat to medium-low. Then spoon some of the oil over the egg as it cooks. Remove the egg with a slotted spoon after no more than 1 1/2 minutes (when the white puffs and becomes crispy and golden-brown around the edges, and when the yolk still jiggles). Serve sprinkled with a bit of flaky salt and freshly ground black pepper.

Get the recipe: How To Fry an Egg the Spanish Way