Final night time, I learn a quote from nation singer Orville Peck that resonated with me: “Scrambled is for individuals who don’t like eggs.” I believe the fringed-faced singer is on to one thing. Scrambling an egg permits you to neglect the organic realities of the meals, one thing that’s a lot more durable to disregard with a sunny aspect up, and even absolutely fried egg. Actual egg lovers recognize the pure magic of a shiny yolk in the midst of a stark white, however that doesn’t imply we will’t elevate the white.
The white, as you most likely know, is essentially flavorless, settle for for a touch of sulfur. It’s just about pure protein, a service for the wealthy, golden yolk. To make it slightly extra attractive, I prefer to fry my eggs on high of different, flavorful substances, like herbs, bread crumbs, and cheese. Shredded cheddar is my norm—it makes a stunning frico—however feta is extra enjoyable, and barely much less pedestrian.
Whether or not you make your individual feta or purchase it on the retailer, the salty sheep’s milk cheese brings a savory, funky taste that makes the white of your fried egg extra fascinating. As a substitute of being merely tacky, it’s briny and tangy, however nonetheless deeply creamy, and it crisps in a pan like a dream. It provides wanted texture and taste to the white of your egg, so it’s good right down to the final chunk.
- 2-3 tablespoons crumbled feta
- 1 egg
- Non-compulsory: Olive oil and contemporary herbs for ending
Sprinkle 2-3 tablespoons of crumbled feta in a nonstick pan. You need it to take up slightly more room than your egg, so the cheese types a crispy border. Set the pan over medium warmth, let the cheese soften for a minute, then crack the egg on high of the cheese. Prepare dinner till the white is absolutely set and the cheese is crispy on the underside, then switch to a plate with a rubber or silicone spatula. End with a drizzle of olive oil and a smattering of roughly chopped contemporary herbs, alongside together with your traditional salt and pepper. (Go straightforward on the salt—feta has loads of it.)