The Perfect Egg

I hate to brag, but I have perfected the egg. Okay, I thought I burned an egg, but it ended up being one of my new breakfast go-tos.

I've always been fickle about eggs. There's nothing better than one that's perfectly cooked, but oftentimes you encounter rubbery, flavorless eggs. Which is a total disservice, because with a little TLC, eggs can transform into something amazingly complex in flavor with several unique textures all in one little package.

This is my favorite way to cook an egg because the texture is amazing, it's crispy on the bottom with a perfectly oozy yolk. Plus, it's totally versatile! Plop it on your breakfast of choice, like hashbrowns or chilaquiles, even a juicy brunch burger. Have it on toast with some avocado and hot sauce. The possibilities are endless.

To make this egg, you need a small, (very) hot pan and some oil. Not olive oil, I use something with a higher smoke point like canola. Heat the oil on medium-high, then crack your egg into the pan. Step back, because it'll start to hiss and pop and bubble and basically throw a fit. That's okay! Let it cook until the white is opaque and the bottom is brown and crispy. To encourage the white to cook as evenly as possible, I use a spoon to baste the parts around the yolk with the hot oil from the pan. If you like your yolks less raw, you can baste it as well.



Once the white is fully cooked and the bottom is fried, take it out of the pan and serve atop the breakfast (or lunch...or dinner...) of your choice. These are best within a few minutes of cooking, but they're so quick and easy as a last-minute addition to a dish. I like to sprinkle some salt and black pepper on it, and sometimes whatever fresh herb I have lying around. You can pick up the crunchy bottom and eat it, while the yolk makes a yummy sauce. It really is perfect.

Look at that yolk!