Growing up there were very few things that only one of our parents would make; generally they worked together to prepare their delicious meals and desserts. But some things…some things belonged to only one of them, and fried eggs belonged to our father.
On weekend mornings our father would often greet us with a fried egg or two. Αυγά μάτια (which literally translates into eggs eyes – bizarre!) are a variation of sunny-side up eggs made more delicious because they are fried in olive oil. This cooking technique results in an outer edge of crispy egg white and a yolk which is cooked just perfectly. Sprinkled with just a touch of salt and pepper, they are a simply beautiful way to start the day.
In addition to having these amazing fried eggs for breakfast, you can use them on top of pasta for a classic Greek meal. Pasta topped with a fried egg is an amazing quick and easy lunch or dinner that delights everyone!
Don’t crack your egg directly into the frying pan. Instead, crack it into a bowl and then slip it carefully into your frying pan. Cracking your egg this way is very handy for the times that you may accidentally end up with a piece of shell with your egg. You can easily remove the shell from the bowl, but not so easily when your egg is in the hot pan.
Heat the olive oil until it is very hot prior to adding the egg to the pan. Once you add the egg however, turn the heat down to medium as the oil tends to spatter. Be careful not to get hot oil on you! One good trick to prevent, or stop, the oil splattering is to slightly tilt your pan so that the oil pools to one side, and your egg stays on the other side of the pan. This is also what you need to do in order to scoop up some of the hot oil with a tablespoon and drizzle it over the egg yolk. This will help cook the yolk.
We used a non-stick pan to cook our egg, but you don’t have to. If you don’t use a nonstick surface we recommend that you lightly grease your pan with cooking spray before adding the oil; this will prevent any sticking (which you would think wouldn’t happen given the oil used to cook the egg in…but it sometimes does).
You will have oil left over after cooking your egg. You can place it into a small glass container once it is cooled and store it in your refrigerator. This oil can then be used again in cooking or frying.
Even if you have a very large frying pan and many hungry mouths to feed, we wouldn’t suggest cooking more than two eggs at a time. It may become too difficult to control any oil spattering. Take your time. Make breakfast in batches.
Mia Kouppa: Fried Egg
- 1 fresh egg
- olive oil
- salt and pepper to taste
- Choose your frying pan. If it is not a non-stick surface, spray it with some cooking spray.
- Add olive oil to your frying pan. The oil should be about 1 cm deep.
- Heat oil over medium-high heat for about one minute until it gets quite hot.
- Crack your egg into a bowl and gently slip it into the hot oil. The egg should start to cook immediately, with the egg white turning opaque very quickly.
- Turn the heat down to medium and cook egg carefully. Tilt your pan to one side occasionally to pool the hot oil into one side of the pan. This will help stop any oil splattering. Also, with a tablespoon, scoop up some of the hot oil and carefully pour it over the egg yolk. Repeat this several times, depending upon how runny (or not) you want your yolk.
- Continue to cook your egg until you have a nice, golden, crispy outer edge to your egg white.
- Using a slotted spatula, carefully remove your egg from the frying pan.
- Sprinkle with salt and pepper, if desired. Enjoy!