If you’ve never tried eggs cooked in EVOO, stop what you’re doing and change that immediately.
Here’s the deal: butter has dominated breakfast culture for a long time. But extra virgin olive oil — real, flavorful EVOO — brings something entirely different to the table. It’s not just a healthy swap. It’s a flavor upgrade.
When you fry, scramble, or poach eggs in good EVOO, you get a rich, nutty aroma, crispy edges, and a flavor that elevates the whole dish. Plus, you’re loading up on polyphenols first thing in the morning. That’s a win.
How to Do It Right:
- Use a nonstick or cast iron pan.
- Add 1–2 tablespoons of real EVOO, enough to coat the bottom.
- Heat gently until the oil shimmers — not smokes.
- Crack in your eggs. Spoon hot oil over the whites if you like the tops cooked too.
- Add flaky salt, maybe a sprinkle of Aleppo pepper, or za’atar.
Want to get fancy? Serve with sautéed spinach or tomatoes, or put it on a piece of toast that’s been brushed with raw EVOO. The yolk mingles with the oil and… yeah. It’s next-level.
Olive oil isn’t just a finishing oil. It wants to be part of your hot pan moments — especially with something as simple and sacred as an egg.
Luca
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