- Prep time 5 minutes
- Cook time 5 minutes
- Serves 2
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.
Want to hear more about this recipe? On here. —Genius Recipes
Butter or olive oil
Sliced onions, chopped ham, or other tasty mix-ins (optional)
Finely chopped onions and celery, or other cold, crunchy vegetables (optional)
Salt and freshly ground black pepper, plus any other spices, herbs, or seasonings
- 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.
- 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.
- 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.
- Serve it warm on toast for a treat, but any leftovers are delicious cold the next day, too.