Smooth or Crispy?As a young newlywed, my husband's Pennsylvania-Dutch father taught me: heat the pan gently, melt a pat of butter, crack the egg and wait. Flip once, if you like. Slide out of the pan.
I was amazed. I had never had a fried egg like that. The whites were tender, with a homogeneous texture, and the yolks were smooth, smooth, smooth, with all of the comfort of a diner breakfast. My husband and I ate these gently butter-fried eggs since we were newlyweds, perfecting our technique on leisurely weekend mornings.
And then, recently, I remembered.
I remembered the crispy olive-oil fried egg of my Palestinian childhood, with all of its dramatic sizzling olive oil, the writhing whites boiling up and puffing, and the technique my own father showed me: tilt the pan and spoon olive oil over the yolk to help it set. I wondered, after all of those years of tender buttered whites, would I relish the crisped, laced bottom of an oil-fried egg?
Only one way to find out.
Frizzled Whites, Crispy Bottoms, Runny Yolks: Yes, Please.The verdict? YUM.
This fried egg has a completely different personality than those buttery-smooth eggs. The bottoms are crispy and caramelized, like the bottom of a good grilled cheese sandwich, with the whites perfectly set on top and the ooey-gooey goodness of a runny yolk.