Crispy Parmesan Eggs

Elevate classic runny-yolked fried eggs with a crisp, salty-sweet Parmesan crust—an effortless 10-minute upgrade for breakfast or any meal.

Recipe Basics

Total Time: 10 minutes

Servings: 2 servings

Rating: ★★★★★ (1,673 ratings)

Comments: 108 comments (viewable)

Ingredients

• 2 large eggs

• 2–3 tbsp freshly grated Parmesan cheese (preferably shredded on the largest holes of a box grater, not pre-ground)

• 1 tsp unsalted butter (for pan greasing; optional for nonstick pans)

• Pinch of flaky sea salt (to taste)

• Freshly ground black pepper (optional)

• Optional garnish: Chopped chives or parsley

Step-by-Step Instructions

1. Prepare the Pan and Cheese

• Heat a nonstick skillet or well-seasoned cast-iron pan over medium-low heat. Add butter if using and swirl to coat evenly.

• Grate Parmesan cheese immediately before cooking (coarse texture ensures optimal crispiness on the egg edges).

2. Fry the Eggs

• Crack eggs into a small bowl to avoid shell fragments. Gently slide each egg into the hot pan, spacing them apart to prevent overlap.

• Cook undisturbed for 1–2 minutes, allowing the egg whites to set partially but keeping the yolks runny (adjust time: 1 minute for softer whites, 2 minutes for slightly firmer edges).

3. Add Crispy Parmesan Crust

• Immediately sprinkle freshly grated Parmesan cheese over the tops of the eggs, focusing on the outer edges.

• Cover the pan with a lid or splatter guard for 10–15 seconds to melt the cheese slightly, encouraging it to adhere to the egg whites and form a golden-brown, crispy crust.

4. Finish and Serve

• Remove from heat and let rest for 30 seconds.

• Lightly season with flaky salt and black pepper (if desired). Garnish with fresh herbs for color and brightness.

Pro Tips

• Texture Key: Pre-ground Parmesan clumps; freshly grated (large-holed grater) creates a coarse, airy layer that crisps beautifully.

• Pan Performance: Nonstick or well-seasoned cast-iron ensures eggs release easily and heat distributes evenly for uniform crispiness.

• Yolk Control: Adjust cooking time: 1 minute = very runny white, 2 minutes = subtle edge crispiness while keeping the yolk fully liquid.

Serving Suggestions

Enjoy solo as a decadent breakfast, pair with roasted asparagus drizzled in olive oil, or top a sharp, lemony salad (e.g., arugula + lemon vinaigrette + crumbled feta). The crispy Parmesan crust adds unexpected depth to any dish!

“A game-changer for fried eggs—simple, yet transformative. The crisp Parmesan edges elevate every bite.”