Ingredients
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- 2 large pasture-raised eggs (100g), room temperature
- 2 tbsp extra virgin olive oil (30ml)
- ¼ tsp Maldon flaky sea salt (1.5g)
- ¼ tsp freshly cracked black pepper (0.8g)
- 1 tbsp fresh chives, finely snipped (3g)
Step-by-Step Instructions
Heat the Skillet
Heat 2 tablespoons extra virgin olive oil (30ml) in an 8-inch cast-iron skillet over medium-high heat until shimmering and hot.
Crack the Eggs
Gently crack room-temperature eggs directly into the hot oil. The edges will immediately sizzle vigorously and turn lacy and crisp.
Baste and Set
Tilt the pan slightly and spoon hot olive oil over the whites near the yolks to set them while leaving the yolk liquid and warm.
Garnish and Serve
Transfer eggs to warm plates once edges are deep golden brown. Season with flaky sea salt, cracked black pepper, and fresh chives.
Sensory Doneness Verification
Visual: Egg whites blister into golden-brown frills around the edges while the yolk remains bright yellow-orange and liquid. Auditory: Aggressive sizzling crackle upon hitting the oil calms to a gentle pop. Aroma: Nutty olive oil and toasted egg white aromatics with pungent fresh chives. Tactile: Crisp lacy rim crunches delicately, giving way to velvety warm yolk.
Troubleshooting & Testing Notes
Crack eggs into a small ramekin first, then gently slide them into the hot skillet.
Nutrition Facts
Calculated per 1 serving
Recommended Equipment
- 8-inch Cast Iron Skillet
- Fish Spatula
- Chef Knife
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