[{"data":1,"prerenderedAt":174},["ShallowReactive",2],{"guide-huevos-rotos":3},{"id":4,"title":5,"aliases":6,"art":9,"body":10,"cook":131,"description":132,"difficulty":133,"equipment":134,"extension":142,"family":143,"meta":144,"navigation":145,"nonstick":146,"path":147,"photo":123,"prep":148,"region":149,"related":150,"seo":154,"servings":56,"slug":155,"sources":156,"status":163,"stem":164,"texture":165,"tools":168,"wait":123,"__hash__":173},"guides\u002Fguides\u002Fhuevos-rotos.md","Huevos rotos",[7,8],"huevos estrellados","broken eggs","fried",{"type":11,"value":12,"toc":122},"minimark",[13,18,37,41,52,61,69,85,101,110],[14,15,17],"h2",{"id":16},"ingredients","Ingredients",[19,20,21,25,28,31,34],"ul",{},[22,23,24],"li",{},"3 large eggs",[22,26,27],{},"500 g potatoes, peeled and cut into 1 cm chips",[22,29,30],{},"250 ml olive or neutral frying oil, most left in the pan",[22,32,33],{},"½ tsp salt",[22,35,36],{},"40 g thinly sliced jamón, optional",[14,38,40],{"id":39},"method","Method",[42,43,48],"cook-step",{"cue":44,"diagram":45,"number":46,"title":47},"No surface water remains on the potatoes.","chop","1","Dry the potatoes",[49,50,51],"p",{},"Rinse cut potatoes and dry thoroughly with a clean towel. Warm oil in a deep pan over moderate heat.",[42,53,58],{"cue":54,"diagram":55,"number":56,"title":57},"The inside is tender and the outside golden.","fry","2","Fry until tender",[49,59,60],{},"Add potatoes carefully in batches. Fry for about 12–15 minutes, turning, until tender. Lift out briefly, raise the heat slightly, and return for 3–5 minutes to colour.",[42,62,66],{"cue":63,"diagram":55,"number":64,"title":65},"Whites are set and yolks remain soft.","3","Cook the eggs",[49,67,68],{},"Drain potatoes, season, and spread on a plate. Leave 2 tbsp oil in the pan, storing the rest safely once cool. Fry eggs for 2–3 minutes, setting every white.",[42,70,75,78],{"cue":71,"diagram":72,"number":73,"title":74},"Yolk runs onto the hot potatoes.","cut","4","Break over the potatoes",[49,76,77],{},"Slide eggs onto the potatoes, add optional jamón, and cut across the yolks so they dress the chips. Serve at once.",[49,79,80,84],{},[81,82,83],"strong",{},"Safety:"," For this soft-centred preparation, use pasteurised eggs if available. The FDA recommends firm whites and yolks for the lowest risk; children, pregnant people, older adults and people with weakened immunity should choose the fully cooked option. Colour and texture do not prove that an egg is safe.",[86,87,89,92,95],"guide-notes",{"title":88},"Equipment & heat",[14,90,88],{"id":91},"equipment-heat",[49,93,94],{},"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.",[49,96,97,100],{},[81,98,99],{},"Nonstick:"," Use a pan rated for frying. A steel pan is preferred for the potatoes.",[86,102,104,107],{"title":103},"Troubleshooting",[14,105,103],{"id":106},"troubleshooting",[49,108,109],{},"Dark chips with hard centres need lower heat and a longer first fry. Soggy chips need smaller batches and a hotter final fry.",[86,111,113,116,119],{"title":112},"About this version",[14,114,112],{"id":115},"about-this-version",[49,117,118],{},"This version uses chips and optional jamón. Other Spanish versions use sliced potatoes or different cured meats.",[49,120,121],{},"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":123,"searchDepth":124,"depth":124,"links":125},"",2,[126,127,128,129,130],{"id":16,"depth":124,"text":17},{"id":39,"depth":124,"text":40},{"id":91,"depth":124,"text":88},{"id":106,"depth":124,"text":103},{"id":115,"depth":124,"text":112},25,"Fried eggs broken over crisp potatoes at the table.","Easy",[135,138,140],[136,137],"induction","steel",[139,137],"gas",[141,137],"electric","md","On a plate",{},true,"Use a pan rated for frying. A steel pan is preferred for the potatoes.","\u002Fguides\u002Fhuevos-rotos",15,"Spain",[151,152,153],"tortilla-espanola","crispy-fried","huevos-rancheros",{"title":5,"description":132},"huevos-rotos",[157,160],{"title":158,"url":159},"Lauren Aloise — huevos rotos","https:\u002F\u002Fspanishsabores.com\u002Fhuevos-rotos-spanish-broken-eggs-recipe\u002F",{"title":161,"url":162},"FDA — egg safety, undercooked eggs and storage","https:\u002F\u002Fwww.fda.gov\u002Ffood\u002Fbuy-store-serve-safe-food\u002Fwhat-you-need-know-about-egg-safety","Researched","guides\u002Fhuevos-rotos",[166,167],"Runny","Crispy",[169,170,171,172],"Deep frying pan","Slotted spoon","Kitchen paper","Wide serving plate","ymHc2dLzE083WOTLClHbIApdYI-4XnfQF3wFL90sE1o",1791339490227]