Olive Oil Poached Eggs

One of my favorite ways to eat eggs

Greetings egg lovers. For the record, these are not poached as much as they are deep fried on olive oil, but in a similar technique to poached eggs.  I forget where I learned about these, but I think it is Spanish in origin.  To date I have yet to meet anyone who knows about this method for cooking eggs.  Too bad, too, as this is one of my favorite ways because it combines fresh eggs and extra virgin olive oil and a bit of sea salt which leaves you with a very simple but amazing symphony of flavors.  Although good quality market eggs would be good as well, I prefer using fresh farm eggs.  One typically assumes chicken eggs, but I have made these with duck eggs with even better results.  But, duck eggs are really hard to find unless you know someone that raises them.  They are impossible to find in a regular grocery store.

So, let's go over the technique:

• Place a ramekin in a warm, but not hot, oven.
• Crack an egg into a small dish.
• Heat about an inch of extra virgin olive oil in a small sauce pan to almost smoking.
• Tip the pan up on an edge so that there is a deep well of oil on one side.
• Gently slide the egg from the dish into the oil.  It will bubble and pop a bit.  BE CAREFUL!
• Once the egg white is set, which takes a matter of a few seconds, gently remove the egg with a slotted spoon and place it into the warm ramekin.
• Repeat one or two more times or more if you are hungry.
• Sprinkle the eggs with some sea salt or kosher salt.
• Enjoy your fantastic "poached" eggs.

Believe me when I tell you that these are delicious.  They are good for a light weekend breakfast, or as a meal course.