While spending some time in Italy and Greece these past three summers, I've become accustomed to making my fried eggs the Greek and Italian way. In America we fry our eggs in fatty, greasy butter, but in Italy and Greece they fry theirs in a good quality Extra Virgin Olive Oil. They also have a special technique for making these eggs fluffy and perfectly runny. After much practice and observing, I finally have masted the perfect Mediterranean Style Fried Egg. It may sound silly that something so simple as a fried egg takes practice, but believe me, I have had my share of over cooked or under cooked yolks and burnt bottom whites. Ever since we got back from Greece, my husband has asked for these eggs every Saturday morning with some crusty Italian bread and we do not miss the American butter fried eggs one bit!
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Ingredients:
* 1-2 Good Quality Large Eggs for an 8 inch Frying Pan
3-4 Good Quality Large Eggs for a 10 in Frying Pan
5-6 Good Quality Large Eggs for a 12 inch Frying Pan
* Good Quality Extra Virgin Olive Oil
* Salt and Pepper to Season
Directions:
* First you need to get your eggs at room temperature. This allows the eggs to cook evenly. Most of the time you will notice that the egg white is burned before the egg yolks are even warm! In order to avoid that, make sure your eggs are at room temperature before you start frying them. To do this I pour some warm water in a bowl and soak the refrigerated eggs in the water for about 5-8 minutes.
* Pour Olive Oil into the Frying Pan, about 1/8 of an inch deep and turn your stop top to a Medium High Heat until the Oil is Hot.
~*~ Test the Oil by lightly splashing it with some water. If it Sizzles, then you know it is ready!
* Once the Oil is Hot, turn the heat down to Medium Heat.
* Carefully crack each egg into the frying pan, without breaking the yolks.
* Sprinkle some salt and Pepper over the eggs.
* Now comes the special technique! Get a small spoon and keep spooning the hot oil on top of the egg yolks. The hot oil is going to make sure the top of the egg gets cooked.
* Once you start to see white forming over the sides and tops of the yolks, then you know they are done.
* Remove the eggs onto your dish with a Large slotted Spoon or a spatula that has holes on the bottom to drain the oil.
* Serve with some toasted Crusty Italian Bread!
~*~Enjoy~*~
