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Aug 19, 2010 10:48 PM

Best, Simplest way to enjoy a fried egg?

Hey 'hounders,

I just made myself one plain, fried over-easy egg and enjoyed the crap out of it. I then realized something: I never seem to just eat an egg by itself any more. It's always with something - in an omelette, or a sandwich, skillet. Eating this long egg reminded me how fantastic an egg is all by itself. I then started wondering, if I could have this egg with just one or two other things, what would it be?

Any ideas on the simplest yet most delicious way to enjoy a fried egg? (Sunny side up or over easy)

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  1. I like toast, a whole-grain with a touch of sweetness. (A boiled egg gets rice.)

    I also like a spinach or asparagus salad.

    1. Can't oblige you as far as runny-ness (I HATE runny eggs, hard fried only for me), but even if you like your eggs runny, the best way in my book is to first cook bacon, then fry your egg (however you like it) in the bacon grease, with salt and pepper liberally sprinkled on. Home fries made in the bacon grease (liberally seasoned with pepper and salt again) served along with the bacon and the eggs is also yum.

      Cholesterol-wise it's possibly horribly bad for you, but since about 1/3rd of people have high cholesterol, and only about 1/3rd of the people who have problems with high cholesterol can change their cholesterol significantly by changing their diet, I'll take my chances. That's a little worse than a 10% of the population and I already know I'm not in that group, LOL!

      5 Replies
        1. re: ZenSojourner

          It cant be that bad for you! I've been using bacon and its drippings as seasoning all my life and I fee

          1. re: jdoyle2254

            QUICK! GET A PLUNGER! That's the sound of arteries suddenly clogging up! LOL!

            1. re: ZenSojourner

              Don't get upset, he's alive. That sound was someone stealing his laptop before he could complete the sentence.

        2. An egg “up” over a toasted slice of yesterday’s bread is certainly a stab at simple greatness. Several weeks ago, I had one atop a bed of sautéed ramps and that was mighty fine as well. Then again, warmed chanterelles provide a wonderful platform too. I’ll even submit that most leafy greens – kale, spinach, chard -- make respectable foundations for a gently fried egg. The simpler the preparation, though, the more important it is that the egg not be overcooked, for it is the molten fat of the yolk that provides the lipid lusciousness that makes it all work so well.

          8 Replies
          1. re: MGZ

            Oh, almost forgot - over slices of fresh, ripe tomato. Or, roasted Hatch chiles (I just got my shipping noticifation!).

            1. re: MGZ

              I second this, both of these, really. This summer I've been going out to pull some fresh lettuce, tearing it up and putting it on the plate, then adding slices of garden tomato & a little homemade seasoned salt. Top with the egg (over easy for me) & have it with some wheat toast, butter optional. The egg yolk makes a sort of dressing for the veggies. I'm going to be very sad when winter comes.

              1. re: Mame16th

                "The egg yolk makes a sort of dressing for the veggies."

                Exactly. Think Caesar salad or aoli.

                1. re: MGZ

                  Man this is making me drool...will definitely try this!

            2. re: MGZ

              Thanks MGZ - Eggs over kale has become one of my all time favorite ways to enjoy eggs. So luscious. I'd love to try them over ramps too, that sounds like a magical combo.

              1. re: joonjoon

                We did that a lot when we were members of a CSA. We had oodles of greens in our pick up. One of my favorites was red kale or Russian kale. A fried egg with a nice runny yolk was just the foil to the wilted greens. The stems were always sliced thin and served with the greens.

                1. re: joonjoon

                  I'm glad you've found something to enjoy, my friend. I've got a new one, borne out of the great heirloom tomato season I'm experiencing right now - though it is a bit of a deviation from my "simple man makes simple things with simple foods" ethic. A thick slice (say 3/8 inch or so) of a just shy of ripe heirloom gets the three step flour-egg-bread crumb coating and is pan fried crispy. A fried or poached egg with a soft yolk is placed on top. Salt and pepper is all it needs, but I am not adverse to some finely ground chile in the bread crumbs.

                  1. re: MGZ

                    Oh man...melted gooey yolk over crispy fried tomato slice...f yeah.. I will have to try that too!

              2. Gently fried in butter, over easy, judiciously salted and peppered, rye toast and a cup of black tea. Nice way to start or end the day.

                2 Replies
                1. re: bushwickgirl

                  i agree with butter and salt. i think the most important thing with any egg dish is seasoning it well. and definitely toast, to soak up the creamy yolk!!


                  1. re: bushwickgirl

                    I'm with you all the way -- except for the tea!

                  2. Maggi sauce and good paprika powder, eaten with toasted grainy/dark bread.


                    Maggi sauce, grind lots of pepper over the fried eggs. mop it up with baguette.

                    1 Reply