Serious Eats: Recipes

José Andrés's Fried Egg with Chorizo

[Photograph: Nick Kindelsperger]

Adapted from Made in SpainMade in Spain

Why I Picked This Recipe: I've flipped through Made In Spain a few times, and I think I always skipped this recipe because it initially sounded too simple. But after reading through the procedure, I noticed a few steps that I realized could elevate this dish.

What Worked: The method for cooking the fried eggs sounds difficult, but it's actually not that difficult. The skillet is tilted so that the oil collects on one side, and then an egg is slid in the oil. The whites crackle and brown, but the yolks stay soft.

What Didn't: Though very satisfying, some greens would have been great. But overall this is a great recipe.

About the author: Nick Kindelsperger is the editor of Serious Eats: Chicago. He loves tacos and spicy food. You can follow him as @nickdk on Twitter.

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