Buzz
Last night, I encountered a quote by country musician Orville Peck that really struck me: 'Scrambled is for people who don’t like eggs.' He might just be onto something. Scrambling eggs lets you bypass the true essence of the food, something that's much more apparent when you're eating a sunny side up or fully fried egg. True egg lovers appreciate the vibrant yolk surrounded by a stark white, but that doesn’t mean we can’t elevate the egg white too.
As you likely know, the egg white is mostly flavorless, with just a hint of sulfur. It's essentially pure protein, a support for the rich, golden yolk. To make it more appealing, I like to fry my eggs atop tasty additions like herbs, breadcrumbs, and cheese. Shredded cheddar is my usual choice for a crispy frico, but feta adds a bit more excitement and is a bit less ordinary.
(Note: I’ve been informed that a very similar feta fried egg recipe by Grace Elkus has gone viral recently. While this is purely coincidental—I simply had leftover feta in my fridge and wondered if it would make a good frico egg—I do admit the timing feels a bit uncanny. Be sure to check out Grace’s version. Her use of chili flakes is truly inspired.)
Whether you craft your own feta or pick it up from the store, this tangy, salty sheep’s milk cheese adds a bold, savory flavor that takes your fried egg whites to the next level. It's not just cheesy—it brings a briny, zesty punch, while still being luxuriously creamy. And when you crisp it in a pan, it turns into a perfect golden treat. It adds both texture and depth to the egg white, making every bite satisfying until the very last.
Feta-Fried Eggs
Ingredients:
2-3 tablespoons crumbled feta
1 egg
Optional: Olive oil and fresh herbs for garnish
Sprinkle 2-3 tablespoons of crumbled feta into a nonstick skillet, ensuring it takes up a little more space than your egg so the cheese creates a crispy border. Heat the pan over medium and allow the cheese to melt for about a minute. Crack the egg on top of the melted cheese and cook until the egg white is fully set and the cheese crisps up beneath it. Carefully transfer the egg to a plate using a rubber or silicone spatula. To finish, drizzle with olive oil, sprinkle with roughly chopped fresh herbs, and season with salt and pepper. (Be cautious with the salt, as feta is already quite salty.)
