Fried Egg Salad From Ideas in Food

5 Ingredients or Fewer

Fried Egg Salad From Ideas in Food

February  8, 2021
13 Ratings
Photo by Julia Gartland. Prop Stylist: Sophie Strangio. Food Stylist: Lauren Lapenna.
Author Notes

This egg salad takes less time than boiling an egg. And better yet, none of it is spent pulling off stubborn shards of shell. Because once again, Aki and Alex at Ideas in Food have changed how we'll cook forever with their warm, crispy, magical Fried Egg Salad.

As Aki writes on Ideas in Food, “We've spent a lot of time thinking about egg salad. Mostly about the cooking and peeling of eggs. We have our favorite method, steaming for 13 minutes and then peeling, but it's still kind of a pain. So, Alex decided to find a way to crack the eggs and this salad was born...Special bonus, warm egg salad is extra delicious.”

A few more notes: It helps to have all your ingredients ready because this moves fast. This technique is more of an idea than a complete recipe, which allows you to customize it to exactly how you like your eggs. Tell us in the comments where you take them!

Adapted from Aki Kamozawa and Alex Talbot at Ideas in Food. —Genius Recipes

Watch This Recipe
Fried Egg Salad From Ideas in Food
  • Prep time 5 minutes
  • Cook time 5 minutes
  • Serves 2
Ingredients
  • Butter or olive oil
  • Sliced onions, chopped ham, or other tasty mix-ins (optional)
  • Eggs
  • Mayonnaise
  • Finely chopped onions and celery, or other cold, crunchy vegetables (optional)
  • Salt and freshly ground black pepper, plus any other spices, herbs, or seasonings
  • Toast
In This Recipe
Directions
  1. Heat a nonstick pan over medium heat (a 10-inch pan is perfect for 6 eggs, aka 2 servings). Have a lid or sheet pan nearby to cover the pan. Add a knob of butter or a glug of oil to the pan, then add your onions, ham, or other ingredients you’ll be cooking along with the eggs. I like to make sure the onions get soft and translucent and the ham a little crispy.
  2. Meanwhile, crack your eggs into a bowl so you can pour them into the pan all at once. Turn down the heat to medium-low, gently pour your eggs in (aiming them evenly around the pan), and cover the pan to let them gently steam and fry. Peek occasionally so you can take the eggs off the stove when they’re done to your liking. I like to jiggle the pan to make sure the yolks are a little runny and poke the whites with a spatula to make sure they’re set.
  3. Slide the eggs (and any bonuses like onions and ham) into a mixing bowl and chop them up with scissors. Add your mayo, other seasonings, and any cold, crunchy vegetables if using. Gently mix it all together.
  4. Serve it warm on toast for a treat, but any leftovers are delicious cold the next day, too.

See what other Food52ers are saying.

  • Sue B
    Sue B
  • AntoniaJames
    AntoniaJames
  • Jojo Feld
    Jojo Feld
  • Rochelle Winston Davies
    Rochelle Winston Davies
  • MaryAnne Smyly Sabin
    MaryAnne Smyly Sabin
Genius Recipes

Recipe by: Genius Recipes

    51 Reviews

    Sue B. February 12, 2021
    I like egg salad but I'm using this hack to make a veggie heavy scramble. I like over easy fried eggs better that scrambled eggs so this technique of frying up some veggies, adding ham or whatever and then basically steaming an egg on top is now my new favorite breakfast. Thanks so much.
     
    Charles February 3, 2021
    I was drawn to this recipe since I share Alex's aversion to peeling hard-cooked eggs. Watching the video, I thought about poaching rather than frying the eggs - then scrolling through the comments, I came across Susan who had the same idea - confirmation enough. I have an egg cooker that poaches as well as hard cooks eggs. I can set the timer to get what I'll characterize as "firm jammy" yolks - perfect for egg salad. And the use of scissors is a genius idea. I'll make egg salad this way from now on.
     
    Dan F. February 1, 2021
    I don't mind peeling HB eggs, but I'll admit they are a pain to peel if they are jammy or soft, and sometimes that's the perfect consistency for egg salad. Plus, this method does open up the possibilities to add items (like sautéed onions) that I wouldn't normally put in the dish. And warm egg salad? Sounds intriguing.

    My typical adds are Dijon mustard, dill (usually dried), and occasionally capers and/or a dash of vinegar (rice wine, white balsamic, etc) if I'm in the mood. I'll use more Dijon when the egg salad is going on bread with avocado, as I think mustard is a great addition to anything avocado.
     
    Joecs February 1, 2021
    This looks delicious. A new breakfast idea. I like adding a dash of paprika or a dab of mustard is good in egg salad.
     
    ChefMogul January 30, 2021
    Very excited about this. I share Alex's passion for egg salad but dislike of egg peeling. (Though I do really dig using my late grandmother's egg salad sliced with wires). My must-have ingredient is a little Dijon mustard and a fair amount of fresh black pepper. Often these days I use some combination of Old Bay, paprika, celery seeds and/or a dash of smoked paprika (never too much!).
     
    ChefMogul January 30, 2021
    Oops, one other thing: try toasting the bread only on ONE side. The other side gets warm and stays soft and puffy and contrasts really nicely with the toasted side. Works really well with avocado toast and other sandwiches.
     
    ChefMogul February 1, 2021
    Made it with sauteed scallions, raw chopped celery and red pepper, and capers. Seasoned the dressing with the spices above (Dijon, Old Bay, a tad of smoked paprika), plus some Aleppo pepper. FANTASTIC. Strongly recommend this combo!
     
    AntoniaJames January 29, 2021
    And then there's this Thai cousin, I suppose, a favorite going back years ago to when the recipe was first posted here: https://food52.com/recipes/24650-yam-khai-dao-fried-egg-salad ;o)
     
    Jojo F. January 29, 2021
    Loved this, Kristen! Delicious lunch today! I fixed mine similar to how I make my tuna salads: with dill-infused dijon mustard (instead of mayo) and chopped up pickled veggies (I prefer the ones from Stone Hollow Farmstead, like onions and garlic scapes: https://food52.com/shop/products/7388-stone-hollow-pickles ... but you could also use cornichons!). Today, I used a shallot instead of onion. It was great!
     
    Marcie S. January 29, 2021
    I like a touch of smoked paprika and sautéed leeks instead of onions. Brilliant to fry the eggs!
     
    Marcie S. January 29, 2021
    I like a touch of smoked paprika and chopped cornichons or dill pickles.
     
    Rochelle W. January 28, 2021
    Made my ‘what’s leftover in the refrigerator’ version this AM and have I think fallen ‘in love’.

    What I used: some sliced sweet yellow onion, some chopped up celery, some chopped up cooked thick smoked bacon encrusted with a mixture of brown sugar/Arizona Mesquite Rub that I had used the night before to wrap an oven roasted pork tenderloin for last night’s supper and 6 eggs. After I finished cooking it I cut it up with scissors in a bowl (boy do I love that method!), added a generous dollop of Sir Kensington’s avocado oil mayonnaise, some sea salt, Penzey’s Spice Chipotle Powder, dill and celery seed. Served it on some toasted rustic sourdough. And have enough leftover for maybe tomorrow morning (unless I scarf it up before then).
     
    Sheri B. January 28, 2021
    This looks sooooo good! It reminds me of Korean Street toast recipes - I couldn't stop making Korean street toast when I first saw it!
    I like egg salad with green onions, chopped radish, chopped parsley just to name. a few - and a little mustard
    Going to go try this right now!
     
    MaryAnne S. January 27, 2021
    I don't love making egg salad because hardboiling and peeling eggs will forever be a ridiculous pain in the butt and mayo is so unhealthy. This method was so clever, easy, and tastier because the underdone yolk made for a delicious creaminess without needing much mayo. I left out the ham and added capers and garlic salt. Next time (most likely tomorrow!) I will try adding tarragon mustard.
     
    Rochelle W. January 27, 2021
    One more thought....for those of you who like aioli, I like to put a dollop or two of Trader Joe’s Aioli Garlic Mustard Sauce in my egg salad or at least spread it on the bread (which for me is preferably a rustic sourdough).
     
    Kristen M. January 27, 2021
    Thank you all for the great egg salad ideas and comments! Glad to see you're all as passionate as Aki and Alex are.
     
    Mallory K. January 27, 2021
    And PS - some of us are as passionate about Aki and Alex as we are about egg salad.
     
    fabfoodie January 27, 2021
    Love this recipe! Can’t wait to try.
    You asked for suggestions for favorite add ins- I love adding dill or cilantro, capers, sometimes jalapeños, and a bit of Dijon mustard!
     
    a4girl January 27, 2021
    This is the most genius of the genius methods/recipes. I love egg salad too and don’t eat it often enough. I made this for lunch just now and it was delicious! Simple and there’s nothing better than 1-pan clean-up. I used 2 large eggs, 2 slices of bacon, a little red onion, 3 small pickles, a couple tablespoons of chopped parsley, a Tsp of Dijon, a Tbsp of Kewpie Mayo. It was sooo good that I’m making it again for our dinner tonight.
     
    a4girl January 27, 2021
    This is the most genius of the genius methods/recipes. I love egg salad too and don’t eat it often enough. I made this for lunch just now and it was delicious! Simple and there’s nothing better than 1-pan clean-up. I used 2 large eggs, 2 slices of bacon, a little red onion, 3 small pickles, a couple tablespoons of chopped parsley, a Tsp of Dijon, a Tbsp of Kewpie Mayo. It was sooo good that I’m making it again for our dinner tonight.
     
    Laurel W. January 27, 2021
    I heard this on the podcast this morning while I was exercising on my floor. It is too cold this morning for my usual walk in the New Mexico bosque. I dropped a piece of green chile bread into the toaster and without even reading the recipe I threw together a one-egg salad open face sandwich, The scissors absolutely are genius!!! This was so delicious.
     
    Laurel W. January 27, 2021
    I hard this on the podcast this morning while I was exercising on my floor. It is too cold this morning for my usual walk in the New Mexico bosque. I dropped a piece of green chile bread into the toaster and without even reading the recipe I threw together a one-egg salad open face sandwich, The scissors absolutely are genius!!! This was so delicious.
     
    Bread &. January 27, 2021
    My family makes egg salad with spicy mustard...until I read these comments I had no idea it wasn't part of the standard recipe! I don't think I've had an egg salad in my life that didn't include it. I'm very intrigued by this curry powder idea though and will be giving it a try!