The Salty Crispy Lace Your Eggs Are Missing

#Eggs #fried eggs with cheese
This is a properly made crispy feta cheese omelet.

I use authentic Greek feta cheese, not the bland, rubbery kind, and I put it straight into a hot pan with olive oil. Don't be afraid. Just let it sizzle. The moisture will evaporate first. Then the fat and protein in the milk start to fry. That's when the magic happens. The edges turn golden. Then deep golden. Then crispy.

Now crack the eggs on top.
The feta doesn’t just melt. It fuses. It forms a salty, crunchy cheese crust glued to the base of the egg. Almost like a built-in cheese cracker. Underneath, it’s crisp and savoury. On top, the yolk stays soft and velvety. When you cut into it, it runs into all that salty crunch.