Level: Executive Chef

Starry eggs (History).

Today I bring you a humble dish, but with tradition: The “huevos estrellados or rotoslados”. They are a humble dish of Spanish gastronomy, with origins that point to Castilla-La Mancha, where it is mentioned in ancient texts as something daily, but it was the restaurant Casa Lucio in Madrid who popularized them worldwide in the twentieth century by serving them with its characteristic touch of runny yolk and crispy edges on fried potatoes. Humble origins and popularization: Ancient roots: The idea of cracking eggs over fried potatoes is very old, related to Spanish peasant cooking, where available ingredients were used. Literary mentions: There are references to dishes similar to huevos estrellados in 17th century texts, even in Don Quixote, although not exactly in the modern version. Madrid touch: Chef Lucio Blázquez, founder of Casa Lucio in Madrid, perfected the recipe in the 1970s, making them famous by serving them with fried potatoes and a fried egg with a very runny yolk. Key to the recipe: Fry fresh eggs in plenty of very hot oil until the edges are crispy and the yolk is still runny. Serve them over home fried potatoes, often accompanied by Iberian ham, chorizo or peppers. In summary: Although its concept is ancestral and Spanish, Madrid and Casa Lucio are responsible for turning huevos estrellados into an icon of Spanish gastronomy. The first ones are the originals and the second ones are the way we make them in the restaurant.

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