preference For a long time, I was happy with my medium-heat eggs, sacrificing a bit of liquid yolk for the extra crispness in the whites, but then I saw a technique in Spain that made me rethink the way I fried eggs There it’s common to fry eggs not in a thin layer of fat, but in a shallow pool of it Cooks would fill the pan with a half inch or so of olive oil and heat it up to deep-frying temperatures, then tilt the pan so the fat collected on one side, drop in the eggs, and baste them with the hot fat as they cooked The eggs cooked quite rapidly from all sides, the whites quickly setting and transforming into a delicately lacy, lightly frizzled shell around the stillliquid yolk What if I were to adapt part of this technique to my fried eggs at home? By heating up a few tablespoons of oil in a skillet (I use nonstick or a good cast-iron pan), I can get a similar effect by then adding my eggs and using a spoon to baste the whites with the hot oil The whites puff and crisp, setting rapidly, while leaving the yolk just barely heated through It’s my new favorite way to eat fried eggs, especially when I go for it and use the fancy-pants olive oil EXTRA-CRISPY SUNNY-SIDE-UP EGGS SERVES 1 2 large eggs 3 tablespoons olive oil (extra-virgin, if you prefer) Kosher salt and freshly ground black pepper Break one egg into a small cup, then transfer to a finemesh strainer set over a bowl and swirl gently until any excess white passes through Return the egg to the cup ... SERVES 1 2 large eggs 3 tablespoons olive oil (extra-virgin, if you prefer) Kosher salt and freshly ground black pepper Break one egg into a small cup, then transfer to a finemesh strainer set over... a finemesh strainer set over a bowl and swirl gently until any excess white passes through Return the egg to the cup