Want those picture perfect runny yoks? This is how you get them! In traditional fried egg recipes the yolks can overcook easily or the whites aren’t fully cooked. With this recipe you get the best of both worlds and eggs that are perfect for the gram!
- 4 teaspoons Avocado Oil (or oil/butter of your choice)
- 8 Eggs
- 2 Ripe Avocados
- Red Pepper Flakes
- Cilantro or parsley for sprinkling
- Black Pepper
- Optional: Balsamic vinegar or lime juice
- Optional: Black sesame seeds (pink pepper)
- Start by heating up your chosen cooking surface to about 400 degrees. On a stove top this is about medium high. I always choose my rectangular nonstick electric griddle for two reasons. One, I can cook all the eggs at once, and two the temperature control on the side. I’m a sucker for complete control!
- While the pan heats up slice your avocado (1/2 per two eggs)
- Scoop out your avocado and fan it out onto the plate or platter. It looks fancy, but isn’t, and takes two seconds to do.
- Finely chop the cilantro
- Pour the oil into the pan. If you’re scaling the recipe back it’s 1 tsp oil for every two eggs.
- Crack your eggs into the pan- the key here is to get as close to the pan as you can, and crack the eggs slowly. This stops the eggs from spreading too far and burning the edges.
- Once the eggs are in the pan immediately drop the heat to 200 (or medium low) and cover with a lightweight heat proof bowl or lid.
- Allow the eggs to cook until the whites are set. About 2-3 minutes. Since everyone’s stoves/griddles are different the cooking times will vary. It’s totes okay to peek in at them just be sure to recover them when you’re done!
- When your whites are set remove the cover. Remember: IT WILL BE HOT!
- Plate the eggs so they cover about 10% of the avocado, and sprinkle on whatever seasoning you want! I like a little crushed red pepper flakes, salt, pepper, chopped cilantro, and lime juice. If I drizzle with balsamic vinegar I prefer to use parsley, red pepper flakes, salt, pink pepper, and black sesame seeds.
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