Fry

Mike’s Famous Fried Eggs

September 27, 2021
5 Ratings
Photo by Julia Gartland. Food Stylist: Lauren Lapenna. Prop Stylist: Megan Hedgpeth.
Author Notes

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. —Genius Recipes

Watch This Recipe
Mike’s Famous Fried Eggs
  • Prep time 5 minutes
  • Cook time 5 minutes
  • Serves As many as you like, but best for smaller groups
Ingredients
  • Neutral oil, such as canola
  • Eggs (as many as you want to eat)
  • Salt
  • Freshly ground black pepper (optional)
In This Recipe
Directions
  1. 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.
  2. 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.
  3. 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.
  4. Salt and pepper the eggs to taste. Eat immediately with toast or whatever else you’re having for dinner.

See what other Food52ers are saying.

  • linda
    linda
  • Breezeway8
    Breezeway8
  • andrea NEMES
    andrea NEMES
  • Yakamush
    Yakamush
Genius Recipes

Recipe by: Genius Recipes

7 Reviews

Breezeway8 October 5, 2021
Wow I have been making eggs like that since I was very young. My father showed me how to fry them. I never flip them no need. Since you have all the oil in the pan just baste them like you would a steak is a lot quicker and less spatter... I like the idea of fried toast...I used to toast them on a dry pan ...I'll try it with olive oil... also I notice the olive oil you used that brand is so good...you should try corto olive oil its out of this world......
 
linda October 4, 2021
These eggs are fantastic and easy to make. Thanks Mike for making this my new way to fry eggs. Thanks Kristen for the video and this is a Genius recipe!
 
andrea N. October 2, 2021
These eggs are amazing!! Followed the instructions and they came out great.
 
Yakamush September 30, 2021
Bacon grease is the ticket!
 
casummers September 29, 2021
Mike uses plenty of oil. Try basting them instead of flipping them. YUM
 
KLS September 29, 2021
Oh, yes! try them cooked in bacon fat sometime
 
Steve September 29, 2021
I love these style eggs with a crispy edge and a runny yoke!

There is a very similar thing called a Spanish Fried Egg. It uses a bit more oil and does not require a flip. Timing is SO key. I use the stopwatch feature on my phone.

• Heat about 1/4" olive oil to just smoking; about 400F.
• Slip the egg (or 2) from a small bowl into the oil. It is going to spatter and pop a lot! I use a spatter screen, which I have to lift aside for the next step:
• At 30 seconds, quickly ladle some oil from the pan on any uncooked white, avoiding the yoke.
• Remove the egg(s) from the pan at 1 minute 15 seconds.