Butter, you’ve had a good run...

But when it comes to the perfect fried egg, you’ve been dethroned.

We all grew up thinking butter was the only way to fry an egg. It’s classic, sure. But it also burns easily and leaves your egg feeling... soft.

Enter the Argo style fry.

In Greece, eggs are essentially deep-fried in a shallow pool of Extra Virgin Olive Oil. The result? A texture that will change your breakfast game forever. We’re talking about bubbly, lacy, crispy brown edges with a yolk that stays perfectly runny.

The "Crispy Egg" Method:

1. Pour a generous amount of Argo Koroneiki into a small pan. Don’t be stingy! Cover the bottom. Heat it until it shimmers.

2. Crack the egg in. It should scream at you (sizzle loudly). If it doesn’t, the oil wasn’t hot enough.

3. Tilt the pan slightly and use a spoon to baste the hot oil over the whites. This cooks the top without you having to flip it and risk breaking the yolk.

4. Finish with salt and pepper.

Why it works: The Koroneiki (the red one thats perfect for cooking) adds a grassy, spicy kick to the egg that replaces the need for hot sauce. It’s crispy, fatty, spicy, and rich.

Sorry, butter. It’s not you, it’s us.

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