{"id":1975,"date":"2020-11-09T12:36:29","date_gmt":"2020-11-09T11:36:29","guid":{"rendered":"http:\/\/laestrelladeljamon.es\/blog\/?p=1975"},"modified":"2021-03-03T13:07:26","modified_gmt":"2021-03-03T12:07:26","slug":"the-key-to-fantastic-broken-fried-eggs-and-ham","status":"publish","type":"post","link":"https:\/\/laestrelladeljamon.es\/blog\/en\/the-key-to-fantastic-broken-fried-eggs-and-ham\/","title":{"rendered":"The key to fantastic \u2018broken\u2019 fried eggs and ham"},"content":{"rendered":"\n
\"La-clave-de-unos-buenos-huevos-rotos-con-jamon\"<\/figure>\n\n\n\n

There are few delicacies as cheap and simple to make as huevos rotos (broken fried eggs)<\/strong>.\nIf you serve them, not only with potatoes but also ham, you\u2019ll get a\nspectacular dish that will make your mouth water just thinking about it.<\/p>\n\n\n\n

Although the New\nYork Times<\/em> insinuated on its Instagram account last May that\nbroken eggs came from the Canary Islands, it is fair to say that it is a widespread recipe throughout this\ncountry<\/strong> and we\u2019d find it hard to pinpoint exactly where it\noriginated. A few eggs, some potatoes and olive oil have produced many a lunch\nor dinner in homes all across our land. However, it is true to say that it was\na restaurant in Madrid, Casa Lucio, that gave this simple recipe worldwide\nfame. Since the 1970s, Lucio Bl\u00e1zquez has been serving up his famous broken\neggs to the cream of world society.<\/p>\n\n\n\n

Simply, just with potatoes, or adorned with chorizo, wild\nmushrooms, truffles or  foie<\/em>,\nour recommendation, which will come as no surprise, is to serve them with a few\nthin slices of PDO Teruel ham<\/strong><\/a>. And, although\nit seems like an easy \u201csurvival\u201d dish (if you\u2019ve ever shared a flat, you\u2019ll know\nwhat I mean), here are our recommendations to make this a real delicacy.<\/p>\n\n\n\n

Pick and cook your potatoes well<\/strong><\/h4>\n\n\n\n

In Spain alone, there are around\n150 varieties of potato<\/strong> each with its own characteristics. The\nbest potato for perfect fried potatoes to go along with our broken eggs is the\n Galician Agria<\/em><\/strong>.\nIn any case, if you can\u2019t find this specific variety, any white potato will do\n(the widespread Monalisa<\/em>\nis very versatile as one example) but avoid using red potatoes for frying.<\/p>\n\n\n\n

The secret to cooking perfect potatoes for our broken eggs is to\nstart by cutting them in the traditional Spanish way, meaning long and fat.\nAfter immersing them in plenty of water to remove the starch and stop them\nsticking to each other, fry them at a moderate temperature. Make sure that they are soft and not\ncrunchy, so that they absorb the egg yolk properly<\/strong>. One trick\nto do this (as well as obviously not turning up the heat too much on the oil) is to add salt while you are making them<\/strong>,\nand not at the end as we do when we want crunchy potatoes.<\/p>\n\n\n\n

Fry the egg at a high temperature<\/strong><\/h4>\n\n\n\n

Although it sounds obvious, use good quality eggs that are as fresh as possible<\/strong>.<\/p>\n\n\n\n

As opposed to the potatoes, the egg must be cooked as quickly as possible to stop\nit absorbing too much oil<\/strong>. If you use the oil left over from\nfrying the potatoes, it\u2019s best to increase the temperature, drop the egg in and\nwhen you see that the edges are starting to brown, take it out before the yolk\nis completely cooked.<\/p>\n\n\n\n

Once fried, put it on the potatoes that you have just cooked and\nbreak it up with a spoon or\na fork<\/strong> so as not to damage the potatoes and let gravity do the\nrest, letting the yolk reach every corner of the plate. Now, it\u2019s time for the\ngarnish.<\/p>\n\n\n\n

The key: not too salty ham<\/strong><\/h4>\n\n\n\n

It\u2019s true that broken fried eggs are always good, even on their\nown. However, as we mentioned above, and although there are many ingredients\nthat go well with this dish, for us there\u2019s no better garnish than a little PDO\nTeruel ham. Why? Because we\u2019re talking about a ham<\/strong> that is<\/strong> not very salty <\/strong>so when it\ngoes on the plate with the potatoes and the egg, the heat of the dish melts the\nfat and enhances the overall flavour without making the ham saltier.<\/p>\n\n\n\n

And now, all you have to do is take a bite. You\u2019re bound to have\neaten them before and they were bound to have been delicious. But we\u2019re also\nsure that after reading this, no matter what time of day it is, you\u2019re going to\nbe dreaming about eating broken\nfried eggs with PDO Teruel Ham.<\/strong> Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"

There are few delicacies as cheap and simple to make as huevos rotos (broken fried eggs). If you serve them, not only with potatoes but also ham, you\u2019ll get a spectacular dish that will make your mouth water just thinking about it. Although the New York Times insinuated on its Instagram account last May that broken eggs […]<\/p>\n","protected":false},"author":1,"featured_media":1252,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[3],"tags":[325],"_links":{"self":[{"href":"https:\/\/laestrelladeljamon.es\/blog\/wp-json\/wp\/v2\/posts\/1975"}],"collection":[{"href":"https:\/\/laestrelladeljamon.es\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/laestrelladeljamon.es\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/laestrelladeljamon.es\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/laestrelladeljamon.es\/blog\/wp-json\/wp\/v2\/comments?post=1975"}],"version-history":[{"count":1,"href":"https:\/\/laestrelladeljamon.es\/blog\/wp-json\/wp\/v2\/posts\/1975\/revisions"}],"predecessor-version":[{"id":1976,"href":"https:\/\/laestrelladeljamon.es\/blog\/wp-json\/wp\/v2\/posts\/1975\/revisions\/1976"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/laestrelladeljamon.es\/blog\/wp-json\/wp\/v2\/media\/1252"}],"wp:attachment":[{"href":"https:\/\/laestrelladeljamon.es\/blog\/wp-json\/wp\/v2\/media?parent=1975"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/laestrelladeljamon.es\/blog\/wp-json\/wp\/v2\/categories?post=1975"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/laestrelladeljamon.es\/blog\/wp-json\/wp\/v2\/tags?post=1975"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}