Crispy Fried Eggs

There are a gazillion ways to utilize a Crispy Fried Egg. You can eat it on top of noodles or rice, in a sandwich, burger, or burrito...the list goes on. But my favorite way is with a side of crispy bacon and buttered toast for breakfast. Let me teach you my easy method for the crispiest eggs ever.

I feel like crispy eggs are one of the most underrated foods. No one ever really asks me to make it for them, but I will include them as a component to many different dishes. Probably the most common way I will utilize it is as a topping for instant ramen. It adds a little bit of texture, and the runny yolk spreads some creaminess all over.

The best part for me is the crispy edges on the perimeter of the egg whites. If you cook the eggs properly, the egg whites should get browned and very crispy. You need to use very high heat and a good amount of oil for the edges to crisp up. That's where a cast iron pan comes in handy.

Cast iron pan for crispy eggs

My number one tip for crispy eggs is to use a cast iron pan. The simple reason is that cast iron pans can store way more heat than other pans. You want the pan to be extremely hot so that when you add the egg, it immediately forms bubbles all over the egg white. These bubbles are what make the egg extra crispy.

In order to gauge the temperature of the pan, I usually just put some oil on a paper towel and quickly rub it all over the pan like I'm seasoning it. If the oil starts smoking immediately, then I know it's hot enough.

Using a wire rack

To keep the bottom of the eggs crispy, I will invert them on a wire rack after cooking them. I find this keeps them crispy for a little while longer. The reason is because the wire rack allows for proper ventilation around the eggs so that steam does not build up and soften them.