Come Share Our Table – Unctuous Eggs Fried My Mom’s Way

In response to The Daily Post’s writing prompt: “Food for the Soul (and the Stomach).”


I loved Saturday mornings growing up. My mom would always fry up eggs her own unique way. They are not quite french-fried, not quite American style, but somewhere in between.

As soon as I woke up my senses would pick up the viscous egg whites and rich yolks sputtering in hot fat tailed by the warm earthy scent of crusty baguette getting hot in the oven.

She’d always ask me if I wanted one egg or two even though my answer was always the same.

Two please, and make them extra crispy!

By far one of the most prized parts were the crispy lacey browned edges, so unlike anything you’d see if you ordered fried eggs in an American breakfast joint. I can’t even bring myself to eat them the diner way. They are so void of life and flavor.

Somehow my mom always managed to get the edges brown and crispy while preserving the runny nectarous yolks.

But what made my mom’s fried eggs out of this world, over-the-top, “what legends are made of” material was the magic that happened when sweet mellow yolks met Maggi Seasoning dripping off a crusty hunk of fresh baguette.

Now, I’m guessing that most of you don’t know what Maggi Seasoning is. It’s a vegetable-based product made by a company originally founded in Switzerland which later merged with Nestle. Apparently there are Maggi Seasoning knock-offs and the authentic version is quite expensive but worth every single drop. You can find it at Asian Grocers near the soy sauce. Growing up, I was always warned to look at the label and make sure it was made by Nestle and made in Germany or France and not other countries, such as China. Incredible on eggs, meat, fish, rice, noodles, and many other things, it’s a great overall flavor enhancer and so amazing that even though I’m trying to eat cleaner these days, it’s one of things that I’ll never give up.

There will never be a meal in Paris or Rome, in any Michelin star restaurant or famous ethnic hole in the wall that will top my mom’s fried eggs. They are my self-help, my history, the flavor and essence of my childhood.

We all harbor food nostalgia deep within us. What is your favorite childhood dish?


Bernadette’s Fried Eggs

Makes 1 serving


*I try to use organic, eco-ganic or responsibly farmed ingredients as much as possible

  • 4 Tbsp. vegetable, canola or olive oil
  • 1 egg
  • freshly cracked black pepper
  • Maggi Seasoning
  • baguette


  1. Heat oil over medium high heat in a non-stick skillet until shimmering.
  2. Crack the egg into a small bowl, then carefully pour it into the hot oil.
  3. CAREFULLY tipping the skillet, spoon the hot oil over the top of the egg to solidify the whites on top to your taste.
  4. Fry until the the edges are a deep brown and super crunchy, making sure that the yolks are still runny.
  5. Remove the eggs with a spatula and serve with freshly cracked black pepper, Maggi Seasoning and toasted baguette.

I didn’t have baguette on hand for these photos so I used Lebanese flat bread. It was also very good 🙂

This post contains affiliate links to a product I use and love.




7 replies »

  1. Cheryl, please tell me you have Maggi on hand. If not, hold off until you get your hands on some. It’s so good with it! Thank you for reading this post!


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