[{"data":1,"prerenderedAt":180},["ShallowReactive",2],{"guide-en-huevos-rotos":3},{"id":4,"title":5,"body":6,"description":129,"extension":130,"meta":131,"navigation":175,"path":176,"seo":177,"stem":178,"__hash__":179},"guides\u002Fen\u002Fguides\u002Fhuevos-rotos.md","Huevos rotos",{"type":7,"value":8,"toc":120},"minimark",[9,14,33,37,49,58,67,83,99,108],[10,11,13],"h2",{"id":12},"ingredients","Ingredients",[15,16,17,21,24,27,30],"ul",{},[18,19,20],"li",{},"3 large eggs",[18,22,23],{},"500 g potatoes, peeled and cut into 1 cm chips",[18,25,26],{},"250 ml olive or neutral frying oil, most left in the pan",[18,28,29],{},"½ tsp salt",[18,31,32],{},"40 g thinly sliced jamón, optional",[10,34,36],{"id":35},"method","Method",[38,39,45],"cook-step",{"cue":40,"diagram":41,"number":42,"title":43,"scene":44},"No surface water remains on the potatoes.","chop","1","Dry the potatoes","plated\u002Fpotato-dry",[46,47,48],"p",{},"Rinse cut potatoes and dry thoroughly with a clean towel. Warm oil in a deep pan over moderate heat.",[38,50,55],{"cue":51,"diagram":52,"number":53,"title":54},"The inside is tender and the outside golden.","fry","2","Fry until tender",[46,56,57],{},"Fry the potatoes in batches, about 12–15 minutes each, turning, until tender, and lift each batch onto kitchen paper. Raise the heat slightly, then return the potatoes, in batches if needed, for 3–5 minutes to colour.",[38,59,64],{"cue":60,"diagram":52,"number":61,"title":62,"scene":63},"Whites are set and yolks remain soft.","3","Cook the eggs","fried\u002Fbaste",[46,65,66],{},"Drain the potatoes, season, and spread them on a plate. Take the pan off the heat and carefully pour all but 2 tbsp of the oil into the dry heatproof container, away from the hob; let it cool before storing or discarding. Return the pan to moderate heat, crack in the eggs and fry them for 2–3 minutes, tilting the pan and spooning hot oil over the whites until every white is set and the edges are crisp.",[38,68,73,76],{"cue":69,"diagram":70,"number":71,"title":72},"Yolk runs onto the hot potatoes.","cut","4","Break over the potatoes",[46,74,75],{},"Slide eggs onto the potatoes, add optional jamón, and cut across the yolks so they dress the chips. Serve at once.",[46,77,78,82],{},[79,80,81],"strong",{},"Safety:"," For this soft-centred preparation, use pasteurised eggs if available. Firm whites and yolks carry the lowest risk. Children, pregnant people, older adults and people with weakened immunity should choose the fully cooked option unless local guidance says otherwise. Colour and texture do not prove that an egg is safe.",[84,85,87,90,93],"guide-notes",{"title":86},"Equipment & heat",[10,88,86],{"id":89},"equipment-heat",[46,91,92],{},"All hob types work with compatible cookware. Moderate oil heat cooks the potato interior; a hotter finish crisps it. Never use induction boost on a pan of oil. Dry potatoes and avoid overcrowding. Do not leave frying unattended.",[46,94,95,98],{},[79,96,97],{},"Nonstick:"," Use a pan rated for frying. A steel pan is preferred for the potatoes.",[84,100,102,105],{"title":101},"Troubleshooting",[10,103,101],{"id":104},"troubleshooting",[46,106,107],{},"Dark chips with hard centres need lower heat and a longer first fry. Soggy chips need smaller batches and a hotter final fry.",[84,109,111,114,117],{"title":110},"About this version",[10,112,110],{"id":113},"about-this-version",[46,115,116],{},"This version uses chips and optional jamón. Other Spanish versions use sliced potatoes or different cured meats.",[46,118,119],{},"Unless stated otherwise, use large chicken eggs, approximately 60 g in the shell, refrigerated. Timings are starting points: use the visual checkpoints and any stated temperature check.",{"title":121,"searchDepth":122,"depth":122,"links":123},"",2,[124,125,126,127,128],{"id":12,"depth":122,"text":13},{"id":35,"depth":122,"text":36},{"id":89,"depth":122,"text":86},{"id":104,"depth":122,"text":101},{"id":113,"depth":122,"text":110},"Fried eggs broken over crisp potatoes at the table.","md",{"slug":132,"family":133,"region":134,"aliases":135,"texture":138,"difficulty":141,"prep":142,"cook":143,"wait":121,"servings":53,"tools":144,"equipment":150,"nonstick":158,"related":159,"art":163,"photo":121,"status":164,"sources":165},"huevos-rotos","On a plate","Spain",[136,137],"huevos estrellados","broken eggs",[139,140],"Runny","Crispy","Easy",15,25,[145,146,147,148,149],"Deep frying pan","Slotted spoon","Kitchen paper","Dry heatproof container for the used oil","Wide serving plate",[151,154,156],[152,153],"induction","steel",[155,153],"gas",[157,153],"electric","Use a pan rated for frying. A steel pan is preferred for the potatoes.",[160,161,162],"tortilla-espanola","crispy-fried","huevos-rancheros","fried","Researched",[166,169,172],{"title":167,"url":168},"Lauren Aloise — huevos rotos","https:\u002F\u002Fspanishsabores.com\u002Fhuevos-rotos-spanish-broken-eggs-recipe\u002F",{"title":170,"url":171},"BLV (Swiss FSVO) — food hygiene at home","https:\u002F\u002Fwww.blv.admin.ch\u002Ffr\u002Fhygiene-et-aliments",{"title":173,"url":174},"FDA — what you need to know about egg safety","https:\u002F\u002Fwww.fda.gov\u002Ffood\u002Fbuy-store-serve-safe-food\u002Fwhat-you-need-know-about-egg-safety",true,"\u002Fen\u002Fguides\u002Fhuevos-rotos",{"title":5,"description":129},"en\u002Fguides\u002Fhuevos-rotos","4HNfsgkT_bWR2dFiLCVCr7Y74Klts9pfUl1Md_qytOU",1791403723233]