Balsamic Fried Eggs

Balsamic Fried Eggs
Staff Writer

Foreign Cinema

Foreign Cinema bastes their sunny-side up egg in the oil to give it an extra hint of flavor and to help with the cooking process. Their recipe douses the egg in balsamic at the end so the soft flavor of the yolk is contrasted with a bold, vinegar flavor.

1
Servings
285
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2  Tablespoons  extra-virgin olive oil
  • eggs
  • 1 1/2  Tablespoon  aged balsamic vinegar
  • Spicy lettuce, such as mustard greens, watercress, or arugula, for garnish

Directions

 

In a nonstick or seasoned egg pan, heat the olive oil over medium heat. When the oil is hot but not quite at the smoking point, crack open the eggs into the pan and cook for about 25 seconds, keeping the heat medium.

As they puff up, baste the top of the yolks with the hot oil to help them cook. After the eggs set, slide them onto a warm plate. Pour off any excess oil. Add the balsamic vinegar to the pan, and let it sizzle and reduce slightly for a moment or two.

Drizzle the vinegar over the eggs.

Nutritional Facts

Total Fat
30g
43%
Sugar
3g
3%
Saturated Fat
3g
13%
Carbohydrate, by difference
4g
3%
Vitamin K (phylloquinone)
21µg
23%
Calcium, Ca
6mg
1%
Magnesium, Mg
3mg
1%
Phosphorus, P
4mg
1%
Sodium, Na
5mg
0%
Water
17g
1%

Egg Shopping Tip

The fresher the better. Eggs in supermarkets don't even have half the flavor of fresh eggs. Try to make some time and head to the nearest farmer's market and treat yourself to some farm fresh eggs. They may be pricier but you get every cent back in flavor and a golden orange yolk.

Egg Cooking Tip

With eggs, cooking at a low temperature is almost always preferred. It allows the eggs to keep better texture. Also if you ever mix your uncooked and hard boiled eggs, do not fret. A trick to distinguish the two is a spin on the counter top. Hard boiled eggs will spin with ease while uncooked eggs won't get any momentum.