Recipe for Greek Fried Eggs
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I first had eggs fried this way when I was kid. Occasionally, my yiayia would make us these eggs for breakfast, which we would eat with fresh Greek bread form our local Greek bakery. The secret is to use plenty of olive oil and then constantly baste the eggs with the hot oil until the egg was cooked perfectly. I personally like my edges crispy with a nice, soft yoke. Make sure to put some oil in the plate so that you can sop it up with the bread!
- 1/2 cup olive oil
- 4 large eggs
- Salt and pepper, to taste
- Bread, for dipping
Add olive oil to a large frying pan. Set the heat on the stove to medium, and let the oil heat for a few minutes. When oil is hot, add whole, cracked eggs one at a time.
Raise the heat to medium high and cook the eggs for a minute or two until the whites actually turn white. Lower the heat to medium. Using a spoon or small ladle, baste the eggs with the hot oil until the tops are cooked with the consistency you desire. If you like the yolk to remain a little runny, you’ll only need to baste the tops for a minute or two. For thoroughly cooked yokes, you’ll need to keep them in the pan a little longer.
Spoon the fried eggs onto each plate – make sure to serve each with plenty of olive oil! Sprinkle with salt and pepper, to taste, and make sure you serve it with plenty of fresh bread.
This post was written by GreekBoston.com