Olive Oil-Fried Egg Recipe (2024)

My Italian family has always quickly sautéed a few slices yellow onion in olive oil before adding the egg on top of the onions. I like to add a bit of red pepper flakes to the mix…absolutely delicious.

I like this recipe because it validates my existing cooking methods and that doesn't always happen in the New York Times. I can confirm this is a perfect recipe for eggs!

The only thing I’d do differently is to squeeze some lemon over the finished egg, like they do in Greece after cooking in a copious amount of olive oil.

Crack the eggs into a shallow bowl then slip them into the pan. They all go in at the same time and there's less chance of breaking a yolk.

I was a bit confused when I saw this recipe-living in Italy we cook everything in olive oil so I took it as a given. When I was in the states this summer I actually vomited after my first dinner; a delicious veal cutlet, but the next morning I couldn't digest the oil (or butter) that it was fried in and threw up!Olive oil doesn't congeal, that makes a great difference to your digestive system and heart.

My mother did something like this many years ago but used bacon fat splashed over the eggs. Olive oil certainly is better for you here, but the bacon fat version probably tasted better.

Been doing this forever. FYI You can cook the rest of the whites without splashing oil - just add a lid for a bit.

This is part of my basic breakfast most days...sometimes on top of two corn tortillas layered and heated with cheese and salsa, sometimes with zaatar sprinkled on the egg at the start of cooking. As a single woman, I find one egg fried in olive oil to be the perfect start to my day.

I’ve been cooking eggs like this using Green Oil made for the wonderful Home Made Mushroom lasagna recipe I found through NYT. Garlic and herbs make everything taste better.

We Italians have been making eggs this way for a long time. Best way to fry eggs with the added health benefits of olive oil. Enjoy

I make these in a cast iron egg spoon over an open fire in winter. I raise chickens and feed them a diet high in protein so the yolks are particularly gold and creamy. I take those eggs, put a little olive oil in bottom of the spoon, then sprinkle spices - garlic, red pepper maybe..crack two eggs and right into the fire it goes. There is nothing like it..crispy whites, creamy yolks. (yes, I paid a ridiculous price for the Alice Waters egg spoon...I am sure there are less expensive versions)

I can’t imagine a better method to make eggs. The difference with using EVOO (versus etc.) is in the liveliness. This egg comes out vibrant, full of life, as if it were rechristened into some kind of new thing. It’s eggs, but better. I sometimes slip the egg into a titled pan with an deepish pool of EVOO, and let the egg coddle in there, then blister (very quickly) and swell into a beautiful pillow of deep fried EVOO goodness. Add a few flakes of Maldon. That’s dinner.

A good pan is royalty.

I make eggs like this all the time and they always taste delicious. However I use a stainless steel pan and the eggs slip out with no mess. Here’s how to make any stainless steel pan non stick: heat your pan on high heat for at least a minute. Then add the oil and pick up the pan to swirl it around so it’s covers the surface area and then let it heat up until it’s just barely smoking. Then add the eggs. In a couple minutes they will be done and will slip out like non stick.

I thought this is how you fry an egg sunny side up? Unless you flip it easy over, how else would you fry it? Any oil will do, but olive oil is especially yummy - though if having eggs and bacon, I fry the eggs in rendered bacon fat.

I love these eggs and am thankful for the comments to add onions and red pepper to the oil. Today I made them for the Eggs Kejriwal recipe. Best ever!

This method has become my go-to method for making a fried egg, and it was perfect over roasted potatoes on a snowy Saturday morning, but it's really a great topper for many dishes and ridiculously simple to make. I love Ali Slagle's recipes and own her cookbook.

I use butter because the taste of olive oil is too strong. Put a lid on the pan instead of basting the eggs. Since I don't like crispy whites, it keeps them tender, and the yolk cooks perfectly, opaque on the top and runny inside.

Okay. I confess. I did not follow this recipe to the T but this is how we always make fried eggs while growing up. In olive oil with crispy whites and runny yolks so I can put it over rice and avocados or even as a main entree with a side of steamed or boiled veggies. This is absolutely yummy.

I think there’s nothing worse than crispy fried egg whites against an under cooked yolk. Ugh! Medium low heat, gently pour egg(s) then either splash oil or fat over the entire egg or put a clear lid over the pan for wonderfully gently cooked eggs with no burnt bits around the edge or on the bottom, a soft runny yolk whose slime (albumin) surrounding it also just nicely cooked.

Yummy-Wummies!

I have never cooked eggs in anything but some kind of oil—olive, canola, or avocado.

This method works magic with scrambled eggs, too. Get the oil hot hot hot before pouring in a big or little bowlful of well-beaten eggs. Immediately fold and stir eggs lightly lightly while they puff up but remain fluffy and custardy. This takes just a minute or two. Tilt pan and slide (or spoon) lustrous eggs onto a plate along with some of the oil. Excellent!

I would prefer an omelet cooked with olive oil.

Worried about forever chemicals in non-stick pans, and finding cast iron difficult to clean after eggs, I bought a carbon steel pan which works well and provides uniform heat and is easy to clean. I use a splatter guard to keep oil from spraying everywhere.

Frying eggs in olive oil has been my preferred method for a long time. I heat the olive oil over med. high heat for about 2 minutes until the surface ripples, put the eggs in and cover with a lid. After 1 minute, I remove it from the heat and let it stand for another minute (covered). Eggs come out with crispy brown edges, lightly cooked tops, and a warm runny yolk. Perfect!It's even better with bacon fat, but that is only an occasional indulgence.

No way I can ever eat an egg burned on the edges to that extent. I use finesse to cook them evenly and thoroughly; not a blowtorch.

So olive oil is very healthy until you heat it to around 310F. Then you convert the CIS fatty acid, a good fat, to a Trans-fatty acid or bad fat. Not so many people know this, but it is true. Olive oil is to be eaten at room temp. Use a saturated fat or avocado oil instead. I am serious about this. Trans fatty acids are bad because we do not have the ability to break them down in the liver.

My father, who was born in 1915 cooked his eggs this way every day. Exactly what a nice Italian papa would do.

Basting really does make the egg crisp up.