Salerno-Style Spaghetti with Fried Eggs and Bread Crumbs
This interactive pasta dish (each diner creates his or her own “sauce” by breaking the yolk of the fried egg that sits atop the pasta) can be made with pantry ingredients, but its simplicity belies some tricky timing when it comes to cooking.
Why This Recipe Works
For a spaghetti and fried eggs recipe with al dente pasta topped with a perfectly fried egg, we first worked on the eggs, finding it necessary to add all four eggs to the skillet at exactly the same time, rather than crack them in one by one, so that they finished cooking at the same time. We accomplished this by cracking two eggs into each of two bowls and pouring the contents of each bowl into the skillet simultaneously. Covering the skillet during cooking helped the surface of the eggs to cook through so that flipping them was unnecessary. We had perfectly fried eggs, but if they waited in the skillet for even just a minute or two as the spaghetti finished cooking, the yolks firmed up. We determined that it was best for our spaghetti and fried eggs recipe to have the pasta wait for the eggs rather than the other way around.
© 2018 America's Test Kitchen. All rights reserved.