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The Spanish egg in the eye is a new culinary success. In the original it is called fried eggs and in the way of preparation it is quite different from ordinary fried eggs.
That is, instead of, as usual, using a small amount of oil or butter, a Spanish egg is fried in the eye with a very generous amount of olive oil. Not only that, while you fry them, you must pour over them with that hot oil in which they are fried.
The result is a fried egg with a very crispy edge, like lace and a yolk that melts in your mouth.
Spanish fried eggPhoto: Profimedia
Pour a generous amount of olive oil into a small saucepan (preferably melted). Heat it over medium heat until hot, but don’t let it start to smoke. Break an egg and transfer the contents to a small cup. When the oil is hot enough, carefully pour the egg from the bowl and reduce the heat to medium. Then start pouring hot oil over the egg and let it bake for no more than a minute and a half. Then scoop it out with a spoon when you see that it is puffy and the edges are crisp.
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