Crispy fried eggs
How to make fried eggs crispy on the bottom with the yolks still a little runny.
How do you like your eggs fried? Sometimes I like mine well beaten with thinly sliced green onions and tomatoes. At times I just like them beaten and fried until they are fully cooked. There are times when I like it cracked directly into the pan and cooked gently on low heat. But my favorite way to have them is fried crispy at the bottom with the yolks still a little runny. Then, I pepper it with tomato ketchup, smear the ketchup over the eggs and dig in! Yum!Skip to next paragraph
Tastes Like Home
Cynthia Nelson was born and raised in the only English-speaking country in South America – Guyana. She has been a media professional for over 18 years. Cynthia is based in Barbados and teaches Mass Communication. Her photography and musings on food and life appear regularly in publications in the Caribbean and North America. She is the author of the memoir-cookbook: Tastes Like Home: My Caribbean Cookbook and the award-winning blog, Tastes Like Home.
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Crispy fried eggs
A wok or karahi works best in cooking the eggs this way, or use a small frying pan.
Salt and pepper to taste
Oil (neutral tasting)
Add enough oil to karahi or wok to form a little pool at the bottom. If using a small frying pan, add 1/4 cup of oil (not to worry, the eggs cook up really quick and barely absorbs any oil).
Heat the oil in pan until very hot but not smoking; meanwhile, crack the eggs into a bowl.
Pour the eggs into the oil (watch out, it might spit a little); let fry until the edges start to crisp; base the top of the eggs with some of the oil and season with salt and pepper to taste.
Remove eggs with slotted spoon and drain on paper towels then serve immediately.
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Cynthia Nelson blogs at Tastes Like Home.
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