Cooking your eggs in brine gives them an unexpectedly complex flavor that takes them to a whole new level. The brine enhances the taste, infusing the egg with nuances you wouldn’t typically expect from a simple fry-up.

The ‘Barbie Egg’ might not win any beauty contests. There’s something a little odd about it. But, to my surprise, it actually tastes fantastic. It doesn’t have the sharp, overwhelming flavor of pickles; it’s much subtler. The egg is touched by a mild tang, a dash of earthy sweetness, and the herbs and spices from the brining liquid. I was worried the vinegar would turn the egg white rubbery, but the texture turned out just fine.

I wouldn’t exactly describe the Barbie Egg as ‘pretty.’ It’s a little unsettling, if I’m being honest. But it’s unexpectedly delicious. The flavor isn’t overtly pickled; instead, it’s a more delicate effect. The egg has a slight tartness, a subtle earthy sweetness, and flavors from the pickling liquid’s herbs and spices. I was concerned that the vinegar would spoil the texture of the white, but there was no noticeable change in how it felt.

Here are the basic must-haves for frying eggs:

• A quality nonstick pan

• A fish spatula with a silicone edge (to avoid damaging your prized nonstick pan)

You can fry an egg in any type of brine

I didn’t just stop with beet brine. I also fried eggs in caper brine and classic dill pickle brine, both of which were absolutely delicious. Unlike the Barbie Egg, neither of these required any extra salt. The dill pickle egg was the most distinct, with a flavor that immediately screamed ‘dill pickle,’ but since I love dill pickles, I was all for it. The caper brine-fried egg stood out as the most flavorful—briny, tangy, and wonderfully salty. If I had to choose a favorite, it would definitely be that one.

The flavors aren’t overpowering; they linger just enough to make you think, ‘Was that...?’ before they fade away (until your next bite). Of course, you’re not limited to just these brines. Pickled jalapeño brine would be an exciting option, as would olive brine, though I was sadly out of that one.

How to fry an egg in brine (beet, pickle, olive, or whatever you have)

No matter which brine you choose, the method remains the same: Start by adding a tablespoon of butter to a nonstick pan, crack an egg into it, and cook until the white is nearly set. Pour a tablespoon of brine into the pan, allowing it to splash over the egg white. Continue swirling for about a minute, until the egg white is fully set. Serve immediately, ideally as part of an elegant and refined breakfast sandwich.