Fried Eggs Deserve Love Too
The amount of praise for an egg appears to be directly proportional to the softness of the yolk. Liquid and “boiled” eggs are in vogue – even “hard-boiled” eggs should have yolks with slight fluctuation. For the most part, this is completely fine with me, as I love the yolk with movement. But there is a time and place for a fried egg if you actually fry it .
Fried eggs, accidentally overcooked, are not enjoyable and are usually the worst possible choice: the yolk is hard; a white hardened but pale and lacking texture, leaving the eater with a tasteless, elastic egg without much contrast. But there may be a well-fried hard-boiled egg; it has the yolk of hard boiled and the crispy lace edges of the fried. This means you can use it like a hard-boiled egg with great texture-pleasing results. (The only app that doesn’t quite work here is Filled Eggs.)
I like to fry mine over high heat in lots of browning oil or a couple tablespoons of olive oil and cook until the edges are crispy and golden brown, flipping once to get both sides. (Sometimes I fry greens or cheese right in the whites.) After cooking, I put them whole on a sandwich or put the eggs on a cutting board and cut them into squares. You can sprinkle the squares on the salad like I did for dinner yesterday (pictured above), or make an egg salad by swapping hard-boiled eggs for hard-boiled eggs like Food52 does . (I like them because they fried ham and onions in protein, although I would add a little mustard to their dressing.)
Also less clutter. While I love the yolk egg with its own sauce, sometimes I want a flavorful breakfast sandwich, especially during the week, when I usually eat and type at the same time. (Peeling the yolk off the keyboard is tedious.) Crispy fried eggs give the sandwich a little more texture, which I like, and you can crush the yolk and spread it while frying to distribute the flavor evenly. I fry most of mine in oil, but oil will give you the crispest, most “roasted” texture and flavor. The choice of cooking fat depends on my mood, which is constantly changing, so it’s nice to have options.