These are really fun to make, if a little messy. A splatter screen would be a worthwhile investment if this is your egg style of choice. We use plenty of oil here. You don’t eat it all, but an abundance of hot oil gives the whites those delicious crisp, brown edges. Also, at higher temps, whole butter could scorch, making the eggs bitter. You’ll get slightly better results from a cast-iron pan than a nonstick pan, but as long as the pan and oil are hot enough, either will cook the eggs beautifully.

Recipe by Cooking Light March 2017


Credit: Jennifer Causey; Food Styling: Chelsea Zimmer; Prop Styling: Heather Chadduck Hillegas

Recipe Summary

5 mins
5 mins
Serves 1


Ingredient Checklist


Instructions Checklist
  • Heat oil in an 8-inch nonstick skillet or small cast-iron skillet over medium-high until oil gives off a few wisps of smoke--only a really hot pan will get you good frizzles. Carefully break eggs into pan. (Careful for two reasons: to keep the yolks intact, and to watch for oil splatter. If you have a splatter screen, now's the time to use it.) Sprinkle with pepper and salt. The eggs will hiss, pop, bubble, and flutter wildly. Let them do just that, without moving them an inch, about 4 minutes or until the edges are crisp and beautifully browned and the rest of the whites are set. Remove eggs from pan, leaving excess oil behind.


Nutrition Facts

228 calories; fat 18.9g; saturated fat 3.8g; mono fat 9.6g; poly fat 4.5g; protein 13g; carbohydrates 1g; cholesterol 372mg; iron 2mg; sodium 382mg; calcium 58mg.