- Prep time 5 minutes
- Cook time 5 minutes
- Serves As many as you like, but best for smaller groups
My husband Mike's crispy fried eggs made me a better cook, and a better person to cook with. After talking them up for years (and him denying that they're really a recipe), this is my attempt to write down (and demo, in the video below) how he makes them so good. Mike by no means invented the crispy fried egg, which is appreciated in food cultures all over the world, from Thailand to Spain. But his method does have its signatures, like anyone’s—and I want to hear how you like your eggs, too.
Mike’s Famous Fried Eggs—famous in my heart, at least—can be a meal unto themselves with just some toast and maybe a handful of salad greens on the side. And, like any great fried egg, they’re delicious on pasta, on rice, on pizza, on piles of vegetables, on beans, on any leftovers. But they may reach their highest form on a Mike’s Famous Bowl—yes, conceptually ripped off from KFC—which is just crushed little boiled potatoes, gobs of melted cheddar cheese, flaky salt, plus two famous eggs, yolks oozing down into all the nooks and crannies.
Adapted from my husband, Mike Dunkley.
Helpful tools for this recipe:
- Smithey Traditional Cast Iron Skillet
- Simple Oil Cruet
- Dreamfarm Ortwo Hand-Held Pepper Grinder
Neutral oil, such as canola
Eggs (as many as you want to eat)
Freshly ground black pepper (optional)
- Get a large cast-iron skillet very, very hot on the stovetop over medium-high heat—it should be just starting to smoke, or close to it. Pour in enough oil to coat the bottom of the skillet, then quickly and carefully crack in your eggs—they will start spattering immediately. (In a 10- to 12-inch skillet, two eggs at a time is good to give you enough room to maneuver.) Alternatively, you can pre-crack them into small bowls first so you can get out of the way faster.
- When the edges of the first egg white are crispy and golden and the rest of the white is set, slide a thin, wide spatula quickly under one egg and free any stuck edges.
- Gently flip the egg over, aiming away from you to avoid splashing the hot oil. Repeat with the second egg. Immediately flip the first egg back over (you’re just barely setting the tops while keeping the yolks runny) and transfer to a plate. Repeat with the second egg. Sometimes a yolk will break—that’s okay, just keep moving.
- Salt and pepper the eggs to taste. Eat immediately with toast or whatever else you’re having for dinner.