Sunday, August 14, 2011
Lou's Most Excellent Spanish Eggs
And there I was, being challenged, in my own kitchen. The talk of making omelet's and fritata's with lots of olive oil had been discussed at length up to this point. This man knows his olive oils and he definitely is telling me he knows how to fry an egg. I'm struggling. I'm thinking.
"But of course. You, uh, you know, uh....use a lot of olive oil. About this much," and I pinch my two fingers together to about 1/8 an inch.
"No, no," he replies. And he takes his thumb and index finger and and spreads them to a width of 1/2 an inch. That's a lot of oil.
In fact, in Spanish, the equivalent saying of "he can't make a piece of toast" is "he can't fry an egg." Everyone in Spain knows how to fry an egg.
They take it up one level. And when you fry an egg Spanish style, you get it.
Extra virgin olive oil
In a non stick pan - this will really help - pour about a 1/4 to 1/2 inch of olive oil into it. Heat it up to medium high: add about two drops of water to the pan while heating. When they begin to pop your oil is ready. Do not get it to smoke point but to just near.
Add the eggs. Here I put two in some small bowls and poured in together - it was a little easier since I was making four.
They'll sizzle pretty hard. Take your spatula and loosen them from the bottom and lap the hot oil over the top of the eggs. Gently swirl the pan to get the same effect.
These will cook fast - perhaps in less than a minute. When the whites look set, using a slotted spoon, remove from the oil, plate, and add some sea salt.
Dive in, savor the runny, hot - but not set - yolk. Serve with crusty bread to pick up all that stuff on the plate. Yummy.