I know. It’s been a few weeks! I’ve been a little busy with work, life, and prepping for a small trip.
I went to NYC for an extra long Memorial Day Weekend! The main reason I went was for a food blogger conference called TECHmunch. It was a one-day event and it was AWESOME. I went to learn and meet other food bloggers. I’ll go into more detail on this in the next post (which will be up this week) and I’ll share some photos too!
I stayed with a friend who lives in the Upper East Side and the plan after the conference was to have all the fun and eat all the foods. I got to eat a fair portion, but I didn’t get to do everything I wanted because my allergies were on fire the whole time I was there. I was MISERABLE.
Rachel (the friend) was feeling pretty crappy too, so we were a pretty great team that week. We did get to drink a lot of wine at least. And binge-watched a bunch of shows and movies. Broad City is now my new, favorite show. Ilana and Abbi combined = my spirit animal.
I came home on Memorial Day and of course, I felt 90% better the day I had to leave New York.
Once I got back home, my plan was to write up a post to tell you all about it! I’m awful at planning, though. For serious. I had some work to catch up on at my full-time gig and by the time I’d get home at night, I’d be tired to do anything. Once Thursday hit, I somewhat had some energy to cook something for the blog and take photos. So I did! I grilled up some coffee-rubbed burgers, but I rushed the photos. At the time, I thought, “good enough,” and I was going to use them temporarily, so that I’d have something. While writing up the post that night, I managed to delete the whole friggen thing and I had no back-up saved. I was so pissed about it at first. I decided I would just go to bed and re-write it in the morning before going to work. Then I thought more about it and I realized I really hated the photos I took, so I decided to just scrap it and make the burgers again.
Which would have been Sunday, except it was gray and rainy all day, so the grill couldn’t come out.
But that’s okay, because the coffee-rubbed burgers will obviously happen soon and that means today, you get crispy fried eggs!
Growing up, this is one of the ways my mom made eggs. It was one of my favorites. I looooved the crunchyness. And there was still a runny yolk to dip my toast in. The best combination, in my opinion.
I always ate mine with salt and pepper. My mom added Greek oregano (rigani!) and freshly squeezed lemon juice to hers. Now, I wasn’t picky as a kid when it came to food and I loved lemon and eggs separately, but I refused to believe that lemon would be good on eggs, so I never tried that combination as a kid. My mom would be like, “It’s so goooood. You’re missing out!,” And I’d be like, “I don’t believe you!” I was dumb.
I finally tried it sometime in my adult life and obviously, it was good. So here I am sharing that with you today. Don’t worry, I’ll leave the rigani and lemon juice as “optional” ingredients in case you happen to be weirded out about lemon on eggs.
Something that’s important for you to know before you make crispy fried eggs: you’re going to end up with a messy stove and if you’re not careful, you could hurt yourself. To make crispy fried eggs, you need more oil than you’d normally use when you make eggs other ways. You need a small skillet, so that you have a little pool of oil to cook them in, and you need that oil to get HOT in order for the eggs to cook properly. Liquid + hot oil = splatter = OUCH.
Also super important: don’t crack your eggs directly into the pan. You will hurt yourself. Take a small bowl (ceramic or metal; something that can touch the hot oil and not melt) and crack two eggs into that bowl. When the oil is ready for your eggs, you’ll carefully pour them in by placing the bowl as close to the oil as possible, so that you aren’t splattering all over the place. Just be sure to do that carefully and quickly because after that, you’ll run away from your stove for a bit. I’m not kidding, but more on that in the recipe instructions!
Oh, and be sure you have toast on the side. Because dipping.
- ¼ cup extra light olive oil
- 4 eggs
- sea salt to taste
- freshly ground black pepper
- Greek oregano to taste (optional)
- 2 lemon wedges (optional)
- Take two eggs and crack them into a small bowl. Set aside.
- Heat oil in an 8-inch skillet over medium heat until it reaches a light smoking point.
- Now, turn the heat down to medium-low.
- Carefully and quickly pour the eggs into the very hot oil and immediately step away from the stove. I'm serious. Those eggs are about to splatter hot oil everywhere!
- After 10-15 seconds or so, the eggs should be calm enough for you to step back to the stove.
- Grab a spoon and scoop up some of that hot oil to pour over the egg whites. The eggs will puff up into airy deliciousness while the bottoms crisp up. I cook my eggs for about a minute to a minute and a half; until the edges are golden and crisp and the whites are cooked.
- Remove from heat and season to taste with salt and pepper. If using lemon and oregano, add that now too!
- Repeat steps 1-7 for serving number two.