Last night, I read a quote from country singer Orville Peck that resonated with me: “Scrambled is for people who don’t like eggs.” I think the fringed-faced singer is on to something. Scrambling an egg lets you forget the biological realities of the food, something that’s much harder to ignore with a sunny side up, or even fully fried egg. Real egg lovers appreciate the natural magic of a bright yolk in the middle of a stark white, but that doesn’t mean we can’t elevate the white.
The white, as you probably know, is largely flavorless, except for a hint of sulfur. It’s pretty much pure protein, a carrier for the rich, golden yolk. To make it a little more enticing, I like to fry my eggs on top of other, flavorful ingredients, like herbs, bread crumbs, and cheese. Shredded cheddar is my norm—it makes a lovely frico—but feta is more fun, and slightly less pedestrian.
(Updated to add: It has been brought to my attention that a very similar viral feta fried egg recipe by Grace Elkus is making the rounds, and while this truly is a coincidence—I had some leftover feta in my cheese drawer and wondered if it would make a good frico egg—even I have to admit the timing is suspicious. Please take a gander at Grace’s version. Her inclusion of chili flakes is inspired.)
Whether you make your own feta or buy it at the store, the salty sheep’s milk cheese brings a savory, funky flavor that makes the white of your fried egg more interesting. Instead of being merely cheesy, it’s briny and tangy, but still deeply creamy, and it crisps in a pan like a dream. It adds needed texture and flavor to the white of your egg, so it’s good down to the last bite.
Feta-Fried Eggs
Ingredients:
2-3 tablespoons crumbled feta
1 egg
Optional: Olive oil and fresh herbs for finishing
Sprinkle 2-3 tablespoons of crumbled feta in a nonstick pan. You want it to take up a little more space than your egg, so the cheese forms a crispy border. Set the pan over medium heat, let the cheese melt for a minute, then crack the egg on top of the cheese. Cook until the white is fully set and the cheese is crispy on the bottom, then transfer to a plate with a rubber or silicone spatula. Finish with a drizzle of olive oil and a smattering of roughly chopped fresh herbs, along with your usual salt and pepper. (Go easy on the salt—feta has plenty of it.)
This post was originally published on Sep. 12, 2023 and updated on Sep. 13 to include a link to Grace Elkus’ recipe and method.