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Olive Oil-Fried Eggs

Recipe photo courtesy of Marcus Nilsson

Start your day off right by frying eggs in a shallow pool of olive oil -- tilt the pan and spoon the hot oil over the tops to give the whites crispy edges and a souffled texture. Enjoy with toast or in our Breakfast Bowl with Yogurt and Vegetables.

Source: Martha Stewart Living, September 2018
Total Time Prep Servings



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How would you rate this recipe?
  • MS11141174
    19 OCT, 2018
    Uh, you should never "crack eggs into the skillet" like this suggests - much better to crack them into a bowl; which should be suggested here as in other "Martha Cooks Eggs" recipes. 1) easier to remove any shell that might get in and 2) the eggs will cook evenly - at the same time. When frying eggs this can make a real difference; if the eggs are cooked together they are likely to be done at the same time.
  • MS12006753
    19 OCT, 2018
    I made this exactly as directed- TASTY !! The edges just a bit crispy--yolk perfect and the taste of the good olive oil I used was excellent. Made this just for me with a piece of rye toast on the side. Will make again for me and for others ! Thanks so much.

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