Fry Eggs in a Pile of Crumbled Feta

Last night I read a quote from country singer Orville Peck that resonated with me: “Scrambled eggs are for people who don’t like eggs.” I think the singer with the fringe on his face is up to something. Scrambled eggs allow you to forget about the biological realities of a food that is much harder to ignore if it is sunny side up or even a completely fried egg. True egg lovers appreciate the natural magic of a bright yolk in the midst of a bright white, but that doesn’t mean we can’t improve the white.

White, as you probably know, is practically tasteless except for a hint of sulfur. This is an almost pure protein, the carrier of a rich golden yolk. To make the dish more enticing, I like to fry eggs on top of other flavorful ingredients like herbs , breadcrumbs , and cheese. Grated cheddar is my norm and makes a great frico, but feta is more fun and a little less boring.

(Updated to add: It was brought to my attention that a very similar viral recipe for fried eggs with feta from Grace Elkus is gaining traction, and while this is indeed a coincidence – I had some feta left in my cheese drawer and was wondering if it makes a good egg frico – even I have to admit the timing is fishy. Please take a look at Grace’s version . Her inclusion of chili flakes is inspiring.)

Whether you make your own feta or buy it from the store, salty sheep’s milk cheese adds a zesty, funky flavor that makes the whites of a fried egg more interesting. It’s not just cheesy, it’s salty and tangy, but also very creamy and crunches like a dream in the pan. It adds the necessary texture and flavor to the egg white so it remains delicious until the last bite.

Scrambled eggs with feta

Ingredients:

• 2-3 tablespoons chopped feta
• 1 egg
• Optional: olive oil and fresh herbs for finishing.

Sprinkle 2 to 3 tablespoons of crumbled feta into a nonstick skillet. You want it to take up a little more space than the egg so that the cheese forms a crispy edge. Place the skillet over medium heat, let the cheese melt for a minute, then crack the egg over the cheese. Cook until the egg whites are completely set and the cheese is crisp on the bottom, then transfer to a plate using a rubber or silicone spatula. Finish with a splash of olive oil and some coarsely chopped fresh herbs, plus regular salt and pepper. (Don’t use salt—feta has a lot of it.)

This post was originally published on September 12, 2023 and updated on September 13 to include a link to Grace Elkus’s recipe and method.