What’s Better Than Fried Cheese? Fried Cheese With Eggs

I as soon as requested a well-known chef what his favourite meals was, anticipating a solution alongside the strains of caviar or foie gras or sea snail broth sipped from a shell.

He mentioned fried cheese.

The knowledge of his phrases was profound. Because regardless of the incarnation — whether or not mozzarella sticks, cheese curds or these skinny wafers of grated Parmesan or Asiago referred to as frico — there are few issues extra deliciously craveable than a chew of molten fried cheese.

This recipe celebrates the lighter facet of fried cheese, starring right here as a golden crust for eggs. Crunchy and brittle, a fricolike halo envelops the fried eggs, giving them a potato chip enchantment with a salty, funky depth. Take one chew and chances are you’ll by no means fry up plain eggs once more, not when the tacky model is very easy to make.

A easy lemon French dressing attire  the salad, which will get its crunch from the peas and cucumber and brine from olives and elective anchovies.CreditDavid Malosh for The New York Times. Food Stylist: Simon Andrews.

You’ll want a nonstick skillet or well-seasoned cast-iron pan. Heat it totally earlier than brushing on a skinny layer of oil, so that you may be positive the Parmesan gained’t stick. But don’t add an excessive amount of oil or the eggs will probably be greasy. Properly fried cheese is all about steadiness.

Another factor to notice: It’s necessary to sprinkle coarse strands of Parmesan into the pan, ideally cheese that you just’ve shredded utilizing the biggest holes of your grater (it’s lower than a cup, so grating strikes shortly). The preground stuff is simply too powdery and gained’t provide the identical lacy perimeter. If you don’t have a wedge of Parmesan, different arduous cheeses will work; attempt Asiago, Grana Padano or crumbly aged Cheddar.

Shredded Parmesan is first positioned on the pan, then topped with eggs.CreditDavid Malosh for The New York Times. Food Stylist: Simon Andrews.

After frying, the beautiful, brown-edged eggs are heaped onto a lemony salad stuffed with crisp greens — radicchio, sugar snap peas and cucumber — to intensify the crunch. I name for blanching the peas, which makes them somewhat extra tender and encourages them to take in the dressing. But when you’re seeking to skip a step, skip this one; simply slice the uncooked sugar snaps somewhat extra thinly so that they’re simple to chew.

Then, when you love anchovies, drape them over the salad earlier than serving. They add a saline verve that counters all of the richness from the runny egg yolks. (Capers or sliced olives add an identical tang if anchovies aren’t your factor.) Or go away them off altogether. The Parmesan fried eggs will simply shine all by themselves.

Recipe: Crispy Parmesan Eggs With Radicchio and Pea Salad

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