For the best fried eggs, read this

There's more than a hundred ways to make eggs...this is probably my favorite

People of Substack!

Did you know there’s an old tradition that a chef’s hat has 100 pleats, which represents the 100 ways to make eggs? I don’t wear a chefs hat, and I believe that there are more than 100 ways to make an egg (I even have a first edition of the 1967 book The Other Half of the Egg: Or, 180 Ways to Use Up Extra Yolks or Whites!)…but cooks and chefs, we’ve always been looking for the best way to cook an egg.

I have shown you before one amazing way to make fried eggs, by cooking the white and the yolk separately. But now I have to share with you one more way, maybe my favorite way, which is quite different from anything you have cooked before. This is the very famous Spanish Olive Oil Fried Egg which turns the little egg into a puffy souffle, almost like a little cloud, with a golden fried egg white and soft runny yolk inside. Boom!

You may think Jose, how is this going to be special? You are just frying an egg! But it is the technique that makes it special and makes it work. So here we go…!