Fried Eggs (Huevos Fritos)
A fried egg, three minutes, and the two details that decide how it comes out: how hot the oil is when the egg goes in, and when you take it off.
Servings: 1
Calories: 310kcal
Ingredients
- 1 egg
- 2 tablespoons oil
- Salt to taste
Instructions
- Put the oil in the pan over medium heat. When it shimmers and a drop of water spits, crack the egg shell on the edge of the pan and open it straight into the oil.
- After a minute, flip it to fry the other side and leave it for one more minute. Less if you want the yolk soft, more if you want it firm.
- Lift it out, salt it, and serve.
Notes
The oil temperature decides everything. Too cool and the white spreads out thin and pale and soaks up oil; too hot and the edges brown and crisp before the white has set. Medium heat, and the oil ready when it shimmers and a flick of water spits. Salt at the end, not before. Salt on a raw yolk draws water out of it and leaves pale speckles on the surface, and salt in the oil spits. Two tablespoons of oil for one egg is generous and deliberate: it is enough to spoon over the top while it cooks, which sets the white above the yolk without having to flip it at all. The recipe's own note is right that the timing is a matter of preference. A minute a side gives a yolk that is set at the edges and soft in the middle. Thirty seconds less leaves it runny; a minute more sets it through.
Nutrition
Calories: 310kcal | Carbohydrates: 1g | Protein: 6g | Fat: 32g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 2388mg | Potassium: 61mg | Sugar: 1g | Vitamin A: 238IU | Calcium: 26mg | Iron: 1mg