Fry Your Eggs in a Pile of Crumbled Feta

Image for article titled Fry Your Eggs in a Pile of Crumbled Feta

Photograph: Claire Decrease

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.

Image for article titled Fry Your Eggs in a Pile of Crumbled Feta

Photograph: Claire Decrease

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.

Feta-Fried Eggs


  • 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.)

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