Crispy Fried Eggs
This post may contain affiliate links. Read my full disclosure policy. Crispy fried eggs boast delicate, crunchy edges and rich, runny yolks—a combo that makes them seriously delicious! This crispy fried egg recipe is perfect for those who love a bit more texture with their eggs. Cooked at a slightly higher heat, these eggs are truly “fried” with irresistibly crisp edges wrapped around a tender, golden yolk. Using a cast iron skillet is key here—it guarantees that perfect crunch on the egg white. Whether you’re topping a vibrant salad, pairing with bacon and toast, or adding to a savory breakfast sandwich, these eggs bring extra flavor and texture to any dish. If you like a little crunch with your eggs, this recipe is a must-try. What You’ll Need To Make Crispy Fried Eggs Step-By-Step Instructions Crack the egg into a small bowl and set aside. Place an 8 or 10-inch cast iron skillet over medium-high heat. Let heat up for 2 minutes. Once hot, add the oil. Let heat up for 1 minute. (If your cast iron pan handle doesn’t have a silicone handle cover, be sure to hold it with an oven mitt since it can get very hot.) Add the egg to the pan and turn the heat to medium. Let the egg cook for 2 minutes. While the egg is cooking, use a large soup spoon to ladle the hot oil over the white parts of the egg. Cook until the egg white is crispy, and the yolk is jiggly but not fully raw. If you prefer your egg yolk to be cooked more (less runny), cover the pan with a lid (after the 2 minutes of cooking/basting), and cook for an additional 1 to 2 minutes. Use a spatula to lift the crispy egg out of the pan onto a plate. Sprinkle it with salt and pepper and serve. You May Also Like RecipeComments (5)Add Comment Recipe Comments (5) Add Comment Ingredients 1 large egg Pinch of fine sea salt Freshly ground black pepper 2 teaspoons vegetable oil 1 large egg Pinch of fine sea salt Freshly ground black pepper 2 teaspoons vegetable oil Instructions Crack the egg into a small bowl and set aside. Place an 8 or 10-inch cast iron skillet over medium-high heat. Let heat up for 2 minutes. Once hot, add the oil. Let heat up for 1 minute. (If your cast iron pan handle doesn’t have a silicone handle cover, be sure to hold it with an oven mitt since it can get very hot.) Add the egg to the pan and turn the heat to medium. Let the egg cook for 2 minutes while using a large soup spoon to ladle the hot oil over the white parts of the egg. Cook until the egg white is crispy and the yolk is jiggly but not fully raw. If you prefer your egg yolk to be cooked more (less runny), cover the pan with a lid (after the 2 minutes of cooking/basting), and cook for an additional 1 to 2 minutes. Use a spatula to lift the crispy egg out of the pan onto a plate. Sprinkle it with salt and pepper and serve. Crack the egg into a small bowl and set aside. Place an 8 or 10-inch cast iron skillet over medium-high heat. Let heat up for 2 minutes. Once hot, add the oil. Let heat up for 1 minute. (If your cast iron pan handle doesn’t have a silicone handle cover, be sure to hold it with an oven mitt since it can get very hot.) Add the egg to the pan and turn the heat to medium. Let the egg cook for 2 minutes while using a large soup spoon to ladle the hot oil over the white parts of the egg. Cook until the egg white is crispy and the yolk is jiggly but not fully raw. If you prefer your egg yolk to be cooked more (less runny), cover the pan with a lid (after the 2 minutes of cooking/basting), and cook for an additional 1 to 2 minutes. Use a spatula to lift the crispy egg out of the pan onto a plate. Sprinkle it with salt and pepper and serve. Nutrition Information Powered by Per serving (1 servings) Calories: 153 Fat: 14 g Saturated fat: 2 g Carbohydrates: 0 g Sugar: 0 g Fiber: 0 g Protein: 6 g Sodium: 138 mg Cholesterol: 186 mg Per serving (1 servings) Calories: 153 Fat: 14 g Saturated fat: 2 g Carbohydrates: 0 g Sugar: 0 g Fiber: 0 g Protein: 6 g Sodium: 138 mg Cholesterol: 186 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. See more recipes: Breakfast & BrunchDairy-FreeGluten-Free AdaptableQuiches, Casseroles, Eggs & SpreadsAmerican Breakfast & Brunch Dairy-Free Gluten-Free Adaptable Quiches, Casseroles, Eggs & Spreads American