Are fried eggs incredibly comforting to anyone else?
The unmistakable crack of shell meeting countertop. The waves-crashing-on-sand rumble of egg slipping into hot olive oil. The rolling rat-a-tat sputter of white and yolk dancing ecstatically in the pan. Making a perfect fried egg—crisp, rippling edges; warm, molten yolk—should make your heart race a little. And so should eating one, whether you’re fork-and-knifing itwith salt and hot sauce or enjoying it on top of a more elaborate creation.
It may look like a lot of oil, but you’ll need it.Add 2 large eggs, one at a time and spacing evenly apart, shaking pan gently between additions to allow edges to set without sticking together.Cook eggs, shaking pan occasionally until edges are golden brown, about 2 minutes.Tilt the pan toward you to pool oil at base and using a soup spoon, spoon the hot oil over the egg whites to cook them anywhere they are still translucent , about 1 minute more.
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