Spanish Fried Eggs Vs Standard Ones: What's The Bougie Difference?

Serving eggs sunny side up and over easy loses some of its appeal after making the dishes repeatedly. Making Spanish fried eggs is a great way to pull yourself out of a breakfast rut, and we wanted some professional insight into what distinguishes them from a classic diner special. Chef Nelson Serrano-Bahri, the director of innovation at the American Egg Board, explains that texture is key. "Making Spanish-style fried eggs, or huevos fritos, is all about achieving crispy edges while keeping the yolk runny," he says.

The process is slightly more involved than most folks are used to when frying eggs and requires more oil than you might think. You start by filling a heavy-bottomed pan — we recommend the SENSARTE Nonstick Frying Pan Skillet – with ¼ inch of olive oil. "This not only adds flavor but also helps achieve those signature crispy, bubbly edges for your fried eggs," Serrano-Bahri says. Not all recipes need extra-virgin olive oil, but with Spanish eggs, you want to splurge on a quality product for the best results, such as Atlas Organic Cold Pressed Moroccan Extra Virgin Olive Oil.

Once the oil is in the pan, turn the stove on to medium-high heat. Serrano-Bahri specifies, "The oil should be hot enough on the pan that the eggs sizzle immediately upon contact without smoking." Besides the generous amount of oil, this is basically the same technique used to make any fried egg. After they go into the pan, things become a little more intricate.

With the oil piping hot, start by cracking your eggs into a ramekin before adding them to the pan so they slide smoothly into the oil and don't create any splatter. Once in the pan, turn the heat downto medium-low and start basting. Serrano-Bahri says, "As the eggs cook, use a spoon to carefully baste the whites with the hot oil. This helps them set faster and develop crispy edges while keeping the yolks soft."

A keen eye is needed to determine when the eggs are done, as they can overcook quickly in the hot oil. "Spanish-style fried eggs should have lacy, golden edges and slightly set whites, while the yolk remains rich," Serrano-Bahri says. However, it is worth noting that huevos fritos are like perfectly poached eggs in that the yolk is not cooked firm, which is against what the USDA recommends for food safety reasons.

There are plenty of ingredients that elevate fried eggs, but for huevos fritos, simplicity is key. "A sprinkle of flaky sea salt and freshly ground black pepper is all you need to top these delicious eggs once ready," Serrano-Bahri says. "Spanish-style fried eggs are perfect for pairing with pan con tomate (Spanish tomato bread), patatas bravas (Spanish fried potatoes), or a simple plate of chorizo and toast." They take a little more work, but the contrasting texture and rich flavor of Spanish eggs might make you rethink your weekend breakfast routine.