We know it sounds rather strange but it's entirely possible to make a poached style egg using olive oil. No, it's not fried, the main reason is because poaching is conducted at a much lower temperature than frying.
The temp when poaching an egg in oil is kept at a medium heat with lots of oil - because of lots of oil and because it's kept at a low temperature the egg only fries a little on the outside with a soft poached centre.
The recipe we found comes from the Ohjoy blog and offers up some simple to follow steps to have a go yourself at home.
The recipe also includes a great bonus hit for tasty pizza base to place your poached in oil egg on top.
From 28-30 October, join Fine Dining Lovers for a celebration of young culinary talent, when 12 global finalists will battle it out in Milan for the title of best young chef in the world - plus, join our first edition of Brain Food forum. See what's on.
Fine Dining Lovers teams up with the Culinary Institute of America, James Beard Foundation and Black Food Folks on the Better Business project to build stronger, more sustainable business practices for the industry.