Notes
I learned this egg recipe from one of my favorite chefs— Frank Prisinzano. Not only is it one of my favorite ways to cook eggs (and probably the way I make them most often), but it’s a fantastic method to learn about heat control.
With this method you’re applying high, direct heat to the eggs via the technique of pan-frying. The result is an amazing combination of textures where the bottoms get crispy and golden-brown, the whites set perfectly, and the yolks become jammy and soft. You’re allowing for Maillard reaction to take place, which gets you those nice crispy textures as well as a lot of flavor development.
The key to doing this properly is to pay attention to your heat levels and adjust accordingly. You want to use high heat to get the crispiness, but pay attention and adjust as needed so that you don’t burn the bottoms of the eggs before the tops set. You can also use the basting technique, where you spoon some of the hot oil over the tops of the eggs to help them cook through. This helps ensure even cooking, and allows you to apply direct heat to both the bottom and top of the eggs.
What I like most about this method is that it’s quick, simple, and easily repeatable. If you eat eggs often, try doing this a few times and you’ll gradually start to learn more and more about how to manage heat levels and the nuances of your pan and stove.
These eggs are fantastic on their own, but I usually like to shave a hard cheese over the top and add some chile flakes or fresh-cracked black pepper, as well. They also make a great topping for a rice bowl.
Let’s dive in!
Ingredients
- 2-3 eggs
- 2-3 tbsp olive oil
- salt
(optional)
- any good hard cheese
- chile flakes
- black peppercorn
Process
Start by heating a pan over medium-high heat.
Stainless steel is best here, but carbon steel and cast iron work, as well. You can use a ceramic pan if need be, but I wouldn’t recommend doing this with any kind of coated non-stick.
When the pan is hot, add in a tbsp or so of olive oil. You want to add plenty of oil to coat the pan in a thin layer.
Pour your eggs into the pan. They should start to sizzle and bubble up immediately.
Sprinkle some salt over the top of them.
Swirl the pan and move it around a bit to distribute heat evenly. By swirling the oil around the pan, you allow it to coat the entire outside of the eggs, and some oil will even start to wash over the top of the eggs, helping to cook that side.
Cook for another two minutes or so, moving the pan around and swirling occasionally, until the edges of the bottom start to brown and really crisp up. You can even use a spoon to baste some of the hot oil over the eggs to help cook the tops.
The whites of the eggs should be bubbled up and cooked through, and the yolks should be just barely set.
Turn off the heat and shave a big layer of cheese over the top of the eggs.
If you want the eggs to be cooked just a bit more, you can leave them in the pan for another minute or so to continue cooking from the residual heat.
Using a spatula, transfer the eggs to a plate. Sprinkle a bunch of chile powder over the top of the eggs, and add more shaved cheese, if need be.
Enjoy!
