Spanish fried egg soup (crema de huevo frito)
Spain on a Fork · ♥ 1.2K likes · 13.3K views · 8 min video
Read about whole eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 60 ml extra virgin olive oil
Heat a stock pot over medium heat with the olive oil.
- 1 whole onion
- 6 cloves garlic
Roughly chop the onion and thinly slice the garlic; add and saute about 3 minutes, stirring every minute or so.
- 1½ lb potatoes
Cut the peeled potatoes into 2 cm pieces; add and saute about 5 minutes, stirring continuously so they do not stick.
- ½ g dry thyme
- sea salt
- freshly cracked black pepper
Add the dry thyme, season with sea salt and black pepper, and mix.
- vegetable broth
Add vegetable broth just to cover, bring to a boil over high heat, cover and simmer on low 10-15 minutes until the potatoes are just cooked through.
- 60 ml extra virgin olive oil
- 4 whole eggs
Heat the second quarter cup of olive oil in a frypan over medium heat; crack each egg into a bowl first, then fry until the whites set and the yolks stay creamy; season with sea salt and pepper.
Check the potatoes with a toothpick; turn off the heat.
Add the fried eggs to the pot and blend with a hand blender until smooth, adding liquid if too thick; taste for seasoning.
- fresh chives
Serve in a shallow bowl garnished with fresh chives, with a crusty baguette.
Garnish and tasting