Paprika Fried Egg

This paprika fried egg recipe might seem a little bit counterintuitive, but it is my favorite way to get a well-seasoned egg yolk and flavorful egg white every time. I like using paprika, but feel free to dig into your spice cabinet... you can really get creative with this technique!

One of my biggest challenges when it comes to making fried eggs has always been getting the seasoning deep into the egg white.

Whether I'm serving my eggs sunny-side up, over-easy, over-medium, poached, hard-boiled, or fried, by the time I add seasoning... the white has begun to set. And if the yolk is cooked whole inside the white, it's impossible to get salt and pepper into that golden center.

For years, I seasoned fried eggs the way most people do, with a little salt and pepper on top. But the best way to season a fried egg, imo, is with a bit of paprika bloomed in oil along with salt and pepper before the egg even hits the pan. Once I started doing this, there was no going back.

How to make a paprika fried egg

This is how I make sure that the paprika flavor gets as much into the egg white and yolk as possible. And by keeping the yolk runny, I can still dip my toast in it without feeling the need to add more salt; the flavor is already there.

Instead of cracking the egg into the pan and then seasoning it with salt and pepper, I start by blooming the salt, pepper, and paprika in the pan. Then, I add the egg.

(As always, remember to heat your stainless steel pans before adding oil.)

The hot oil helps intensify the flavor of the paprika, which will fizz a little and become fragrant and dark red very quickly. By blooming the spices first, when the egg settles into the pan, the oil is already packed with flavor that cooks right into the egg.

Once you crack the egg into the pan, all it needs is one last teeny-tiny pinch of salt and a grind of pepper over the yolk before it firms up to seal the yolk between two layers of flavor.

Cooking the egg low and slow gives the yolk and the egg white time to absorb the flavors in the pan without overcooking. And a teaspoon of water added to the pan before you cover it creates steam, which helps the surface of the egg cook more evenly.

🌶 Why paprika is my favorite seasoning for eggs

Fresh peppers are a classic addition to scrambled eggs and omelets, so it makes sense that paprika — which is made from red bell peppers — is such a good seasoning for a fried egg. Paprika is also often sprinkled over deviled eggs, so when you think about it, it's kind of weird that we haven't always served fried eggs like this.

Salt intensifies the egg flavor, pepper adds some spice, and the paprika adds a subtle warmth and a sweetness.

There are many different kinds of paprika to choose from. I usually use a mild and sweet paprika, but sometimes reach for a smoked or hot paprika when I want a little more of a kick. There is no "right" paprika to use for a paprika fried egg — whichever one you like best (or already have in your kitchen) is the one you should use.

Other great seasonings for eggs

You don't have to stop with paprika. There are lots of other herbs and spices that benefit from being bloomed in oil before you add your egg. Here are some to try:

1. Za'atar - A Middle Eastern spice blend made from sumac, sesame, cumin, and other herbs.
2. Pepper & Lemon Seasoning - A well-balanced blend of black pepper and tangy lemon zest.
3. Berbere - A hot spice blend made from paprika, salt, coriander, ginger, cumin, methi leaves, cayenne, cinnamon, cardamom, nutmeg, allspice, clove, and garlic. (Berbere is also great on popcorn!)
4. Chives - Fresh or dried, perfect if you want that onion-y flavor without the punch of raw onion.
5. Penzey's Sandwich Sprinkle - This spice blend has a cult following for good reason. It's a great addition to sandwiches, but the combo of salt, garlic, black pepper, basil, oregano, rosemary, thyme and marjoram is also great with a fried egg.
6. European Peppercorn Blend - Freshly cracked peppercorns bloom beautifully in warm oil and this blend of Tellicherry and white Sarawak peppercorns is the perfect pairing for a delicate protein like eggs.
7. Chile De Arbol and Cumin Seeds with a pinch of Chile Powder - This combo from Priya Krishna's Indian-ish cookbook makes up a condiment called Chhonk which can be stirred into stews or drizzled over toasts. It's so good, and a great base for frying eggs.
8. Rosemary Dijon - Tangy dijon with the herbal freshness of rosemary.

please Use Enough Oil

Even if you're using a non-stick pan, use enough oil please. The idea is to bloom the spices in the oil and infuse the oil with flavor. Without the oil, you're just toasting the herbs and spices, which is fine but will give a different flavor. You're also much more likely to accidentally burn the spices if you don't have oil.

You'll know the oil is ready when it has loosened up and moves fluidly around the pan. If you look closely you should see a rippling effect as the oil moves across the surface.

I Find Dried Herbs Work Best

📖 Recipe

This post was originally published on 1/16/2020.