Somewhere on Internet, I found the recipe for Spanish eggs. Whether these really were created in Spain is something I'm unsure of. You take olive oil and get it hot (some people add a little butter too). Meanwhile, carefully crack open an egg into a dish. When the oil is hot, add the egg. During the one minute cooking time, pour the hot oil over the egg. It's different to eat a crunchy white with the yolk not cooked all of the way. It's great and I highly recommend it. I've tried this with just butter but butter doesn't have high enough heat tolerance; the olive oil makes the difference. Sometime I will make it again and display a photo.
Today's earrings will be going to my sister.