It’s time for a French egg lesson! Oeufs au miroir or, simply, oeufs miroir, translated as “mirror eggs,” are fried, baked or broiled to form a barely perceptible film or “crown” of white over each yolk. They’re “sunny-side medium-rare,” if you will. Oeufs au plat, also known as oeufs à la poêle (“pan eggs”) are your typical sunny-sides, seasoned with salt, pepper and sometimes a pinch of piment d’espelette — French chili flakes.
If you see this dish on a menu, it will typically be this style of eggs on top of something delicious. Oeufs miroir Flamenco (eggs on a potato and vegetable hash) and sur lit d’epinards (over cooked spinach) are popular preparations. You may also find them atop a buckwheat crêpe stuffed with ham and Gruyère, in shakshuka or on a pizza.
To make oeufs miroir, start by frying an egg in a hot pan with butter. Add a little more melted butter to the pan and cover with a lid about 20 seconds before the whites are set. Remove after 15 seconds and slide onto a plate. For oeufs miroir on a bed of something or in the style of shakshuka, crack eggs onto their bed and place under a broiler until the white is just set. The heat from above will help the thin skin form over the yolk — just keep an eye on it the whole time to prevent overcooking.