« Happy Easter! | Main | I heart artichokes + a favorite way to prepare them »

Tuesday, April 18, 2006



I seriously need to learn how to curb this gag instinct.

But, um, other than the runny {gag} yolk {double-gag} photo... this was a great post!


Glorious and gorgeous. I have been the beneficiary of many farm-fresh eggs, and there is nothing like them.

Thank you!


I'm worried that this will become addictive for me. I love the artwork--what's with the people in Velázquez's painting? Are they out of olive oil?!


fried eggs are the best. the olive oil and egg white are eerily good together, especially with those crisped edges.

btw, thanks for the heads up on your experience with the bull's, er, goods. i was awfully disappointed with my experience. good to read that yours turned out much better. i would say "I wish I could've had your balls," but that would just be wrong :)

my second favorite way to eat eggs? soft-boiled with toast soldiers. posted about that a few weeks back. tangelo-orange yolks, baby!


I've kind of become an egg-yok snob recently. Once you see the gorgeous deep-golden orange yolk of a farm-fresh egg, it's hard to go back to those pallid, pale vaguely yellow centers again.

But shame on you Brett, having N do all your foodie dirty-work!


I don't have to make a big effort to imagine myself at an outside terraza in Spain ;-P

Just one not, on El Practicón a recomendable cookbook from 1900 by Angel Muro he seys to add first the white of the egg to the oil and leave a hole in it to add the yolk at the end just to worm it. And that's the wqay I use and prefer. Give it a try next time.


You have achieved NEW HEIGHTS when it comes to, ahem, cheese sandwiches ... what a terrific piece, really appreciated the paintings, have been scouring them for at least five minutes! Many thanks ... AK

Faith Hopler

Lurker piping up. Fantastic post - I love the runny egg! I tried it immediately, this morning, and it was delicious - not to mention dramatic, as I plopped the egg in the hot oil.

I babysitting a two-year-old at the time, who generally does not like eggs, but she was very impressed by the "loud egg" and demanded that I let her try the fried white. Then it was decreed that I make another one, which I did, and she ate the whole white herself. So delicious!


I must go find myself some real free range eggs and spanish oil if I can have egg pleasures so beautiful and delicious!


Hi Brett, what a neat idea with the post. it´s an art i´m still trying to hone :) Thanks for leaving me a note for the Calcotada post. I got back from Paris last week and posted some pics. Check it out. Speak soon. Saludos de Barcelona, k


You are so right about the Spanish and their eggs! I've never had them as often, or as delicious, as I did there. And the olive-oil bath is really a revelation, isn't it? My parents nearly had a heart attack the first time I made them fried eggs the way I'd learned in Spain. Luckily they've now figured out that olive oil is actually good for the heart...


D still turns her nose up at olive-oil drenched eggs, but I am convinced there's nothing better. One day I will change her mind.

Oh, and I should mention one of my favourite local Castillian fried egg recipes - simply add a teaspoon of pimenton to the oil before adding the egg. Adds a little smokiness to the results - yum!


Fatemeh, just for you I'll think I'll post a picture of a bowl of orecchiette topped with a fried egg.

Tana, farm-fresh eggs are a true delicacy, aren't they? I imagine you must have ample opportunities to indulge.

Jeanne, what I love about the Velázquez painting is that it was painted nearly 400 years ago in Seville. It shows how deeply ingrained the Spanish love for frying eggs in copious amounts of olive oil is. Those eggs appear to be swimming in olive oil, so I don't think they're out. This is such a beloved painting that Dalí covered Velázquez with fried eggs in his portrait of the artist.

Vanessa, mmmm...soft boiled eggs are indeed tasty. Hopefully my wife won't read your comment about the bits of bullhood and get the wrong idea! LOL

David, sometimes you need to divide the labor according to personal stregths. N can be much more persuasive than I. But then I do the cooking. In the end we're both happy.

Nopisto, if anyone was unsure of how fanatical Spaniards are about their huevos fritos, your comment makes it clear! Of course, I will have to give this 100 year old method a try. Thank you!

Alanna, yes, my next post will be on how to boil water! True "cheese sandwich" material.

Faith, hello lurker! Thanks for sharing your cute story (and welcome to IPOS). Very impressive sounding 2 year old! I don't think I would've been as adventurous at her age.

Yoony, good luck in your search. Maybe ask the chef of the restaurant if you can have one of the farm-fresh green eggs. The type of olive oil is less important.

Kel, your pictures from the markets of Paris are spectacular.

Melissa, yes, when you're not used to it, it is frightful seeing an egg fried in so much oil, isn't it? But in the end it's probably healthier than frying them in butter (and far better than the margarine my mom used!).

Juan-Luis, good idea! I'll have to try that next time. A little pimentón seems to make everything taste better.

jen maiser

I know another farmer at the market who used to do this. One of his most loyal customers was a reporter for a newspaper in town. The farmer told the reporter that if he EVER saw anything in print about his eggs, she would be disallowed from buying eggs ever again. She kept her mouth shut and her tummy happy for the whole time he sold the eggs.


After reading this - I was inspired to make the most amazing Filipino breakfast. Garlic fried rice, topped with 2 farm fresh eggs, fried Spanish style, with some Filipino "Spanish style" sardines and some Crystal hot sauce. oh man. so good I had it two days in a row!!


I love it! Beautiful and the saffron yoke, and I love that you have Aracuna eggs!


oh, could this be the most beautiful photo of a fried egg, ever? I actually called my boyfriend over to gawk at it with me.

Jose Angel

Hi, I'm a Spaniard (from Granada) living in the Bay Area.
I like your blog but I'm too hungry now to keep reading :-)
If you want to add another "traditional" touch, just slice a garlic clove and fry it into the olive oil until a bit golden, then put it aside, fried your egg and serve the slightly crispy garlic slices on top on your eggs. Mmmmm... I love my huevos fritos con ajos!!


fried egg is the best vi ant in breakfast.... i love to eat egg always in home!!!!

Ed Wessel

Gently fry an Italian frying pepper in olive oil, puncturing it first to allow the steam to release, until the pepper flattens. A cover will assist. Then remove the seeds and stem and return the pepper to the pan, shaping it into a crescent. Break your fresh egg(s) in the crescent and follow your method to finish cooking. This recipe is why I always include a few of these plants in my garden.


Thanks, Ed, sounds delicious!


Eggs are also good fried in hazelnut oil and mustard seed oil. I tried the hazelnut ones with cumin and paprika, which made for a lovely warm-spicy mixture; and the mustard seed ones with black pepper, which made them VERY spicy and a real pick-me-up.

Craig Lahr

I noticed that one of your commenters mentioned that eggs are excellent when fried in olive oil or hazelnut.
I've been buying olive oil, produced in Israel but sold in the US, from this company called Holy Food Imports (www.holyfoodimports.com) and I have never been dissatisfied.

Sarah Jumel

We have yard chickens. If you truly want orange, orange yolks, feed your yard chickens boiled shrimp shells (a great was to dispose of those things before they start to stink). Apparently the same stuff that makes flamingos feathers go pink will go to work, and you too will have neon orange yolks.
They won't taste shrimpy, either.

brian            frodo@ftcweb.net

hello, i too love farm fresh eggs,fried is the best way to enjoy them,.but a soft boiled egg ,with the yolk still just a little runny, just a touch. actually i call the yolk soft.
i live in the country and only buy fresh eggs for just 2.oo dollars a dz. eat your heart out!!!
BUT IF YOUR EVER OVER THIS WAY. I WILL FRY AN EGG FOR YOU. and send you away with a dozen,of the biggest,brown shelled,deep yellow yolk eggs
you ever saw meadville mississippi
p.s. ever thought of buying a acre of land,grow your own spices,raise your own eggs,wear a straw hat. and say ya'll

The comments to this entry are closed.

sardines defined

  • sar·dine (n) 1. a young herring or similar small fish. 2. a metaphor for the small and often less well-known ingredients, restaurants, farmers, and artisans that San Francisco-based chef Brett Emerson writes about in this website.
My Photo

Fish Tales

Search This Site



Bay Area Shortlist What do you crave?