Crispy Parmesan Eggs
How can you make runny-yolked fried eggs even better? Give them edges of crisp, salty Parmesan. The addition takes just a few extra minutes and adds an incredible layer to a dish that’s already deeply lovable. Make sure to skip preground Parmesan here: You’ll want to shred the cheese yourself on the largest holes of your grater. And use a nonstick skillet or well-seasoned cast-iron pan to fry the eggs. They may never come off a regular pan. Eat them alone, lay them over asparagus, or use them to top a sharp, lemony salad. When something’s this perfect, it’s hard to go wrong however you serve it.
Ingredients
- 1teaspoon extra-virgin olive oil
- 1/2cup coarsely grated (not ground) Parmesan
- 4eggs
- Kosher salt and black pepper
Directions
Brush 1 teaspoon olive oil into a thin layer on the bottom of a 10-inch nonstick or well-seasoned cast-iron skillet and place over medium heat. Sprinkle 1/2 cup Parmesan in an even layer covering the bottom of the pan. Cook for 2 minutes until cheese begins to melt.
Crack eggs onto cheese, then cover pan and cook until eggs are starting to set but are not cooked through, 2 to 3 minutes. Uncover and turn heat to medium-high to finish cooking eggs for another 1 to 2 minutes, until edges are crisp and golden brown. Make sure the cheese doesn’t get too brown; if it goes past light golden, turn down heat. To serve, season eggs with salt and pepper to taste.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 20 gramsCalories: 290Saturated Fat: 9 gramsUnsaturated Fat: 10 gramsSodium: 561 milligramsSugar: 0 gramsFiber: 0 gramsCarbohydrate: 2 gramsProtein: 24 grams
Source: https://cooking.nytimes.com/recipes/1020369-crispy-parmesan-eggs