Make Sunny Side up Eggs

Sunny side up eggs are fried on one side (unturned), with the yolks golden and runny. The following instructions and tips will help you to make sunny-side up eggs perfectly.

Ingredients

  • 15-30g (1/2-1oz) butter, lard or bacon fat; or 1-2 tablespoons of lard for every four eggs - however, read the instructions carefully for how to distribute the fat when cooking
  • Eggs
  • Salt and pepper (to taste)

Steps

  1. Choose the right pan. The best pan for making fried eggs is a heavy iron cast skillet.[1]
  2. Add the butter, lard/bacon fat or oil in the frying pan. You'll need just enough to coat the pan––this is one of the secrets to getting the yolks to cook just right.
    • Bacon fat is considered to make especially good fried eggs.
  3. Heat the fat until it is just hot enough to sizzle a drop of water. One tip to ensure perfectly fried eggs is to wait for the whites to set and the edges of the egg to be cooked. To make this happen, add 1/2 a teaspoon of water per egg before adding the eggs.[1] If a drop of water immediately sizzles and evaporates on the pan, it's hot enough to hold the eggs in the right form when you add them.
    • Don't wait too long before adding the eggs. If the pan gets too hot, the edges of the eggs will burn before the whites are finished cooking.
  4. Break the egg gently so that it breaks in half. Hold it over the frying pan as you break it, and let it gently drop into the hot fat. Immediately lower the heat and do the remaining cooking over low heat.
    • If you have trouble cracking eggs so that none of the shell gets in it, crack each one into a bowl, check for shell fragments, then pour into the pan, one egg at a time.
  5. Repeat with any additional eggs, making sure to space them far enough apart so that the whites don't touch. With practice, you'll be able to keep the yolk centered within the white. You could also use an egg ring instead, which will keep the eggs nice and round and separate.
    • Alternatively, you can deliberately let the whites mingle and separate them after they're cooked by slicing with a spatula or knife.
    • Optional: Break the whites apart right around the yolk with a spatula or spoon. This will help the whites spread into a thinner layer so that they cook more thoroughly.
  6. Baste butter or oil over the top of the eggs for added flavor. Although this addition is optional, it does rev up the taste and texture of the sunny-side egg!
    • The addition of salt and pepper at this stage is suggested by chef Michael Romano.[2] However, other chefs disagree, citing the tendency of eggs to lose moisture and to turn rubbery when salt is added during cooking. Salt may also cause the eggs to cook unevenly.[3] It might be worth experimenting, to see which approach you agree with – salt during or after cooking.
  7. Consider covering the pan. Covering the pan can accelerate the cooking process but care must be taken to avoid overcooking the yolks. If you cover the pan, the top of the whites (including the layer over the yolk) cooks and turns white and firm, rather than remaining clear and slippery. This is more similar to over-easy eggs, which are actually flipped over so that the "sunny" side cooks.
    • If you do cover the pan, keep an eye on the time and check at the 3 minute point without fail. A pan with a clear cover can be helpful for watching the progress easily.
    • You can also pour about a tablespoon's worth of water on the pan before covering it. This will steam cook the tops of the eggs more thoroughly. One tip to ensure perfectly fried eggs is to wait for the whites to set and the edges of the egg to be cooked and then to add 1/2 a teaspoon of water per egg.[1]
  8. Cook the eggs until the whites and yolk reach the desired consistency. Usually this means that the whites are firm and the yolk is thick but not firm but whether you prefer the yolk runny or set is a purely personal preference. You can check the consistency of the yolk by shaking the pan gently and observing how the egg jiggles. With experience, you'll learn just how long to cook the egg to fit your taste.
    • Another technique is to cook the egg for one minute covered, then remove the pan from heat (still with the cover on) and wait for the white around yolk to become opaque white (usually 3-5 minutes).[3]
    • In order to kill any possible bacteria, the eggs need to reach a temperature of 140ºF (60ºC). At that point, the whites are completely set, and the yolks have begun to thicken, although the center may still be runny.[4] If the eggs don't reach this temperature, there is a risk of food poisoning (see "Warnings" below).
  9. Remove from the heat. Slip the spatula under each egg, and gently place the fried egg on a plate ready for serving.
    • It's a good idea to have a warmed plate for serving as this helps keep the warmth in the fried eggs.
  10. Serve immediately. These eggs should be served straight away once cooked, from the pan to the plate. Have accompanying items ready in advance, such as beans, toast, cooked tomato, sausages, bacon, etc. Some serving suggestions include:
    • Serve with toast; this lets the diner use the pieces of bread to wipe up all the yolk that remains on the plate.
    • Serve over white rice, grits, or corned beef hash.
    • Serve with a favorite sauce.
    • Try adding some extra butter or oil and using a spoon, "baste" the egg yolks with the oil.



Tips

  • Don't reheat your eggs in the microwave. This will make them rubbery. Eat them when they are cooked or chop leftovers into pieces for a casserole. (Be sure to refrigerate leftovers immediately).
  • Try adding a pinch of salt for flavor and some fruits on the side to fill you up a little more.
  • Let the eggs warm to room temperature before cooking. They will take slightly less time and will hold their shape better while cooking.
  • The opposite way of frying eggs is "over-easy". This refers to a fried egg that is turned over and fried on both sides.
  • Using steam to cook the eggs tends to leave the eggs unevenly cooked and less runny. Instead, go with the basting technique!
  • Try putting a clear top over the pan to help cook the yolk better. It will keep it more resistant and it will still taste the same. Also, if you want more flavor, add some salt when you serve the egg.
  • If you have trouble keeping the yolk perfect, try putting the egg whites in first, then add the yolk.

Warnings

  • One in 20,000 eggs is contaminated with salmonella, and the resulting symptoms in a healthy adult are much like a stomach flu.[4] The symptoms can be worse in children, the elderly, or people with compromised immune systems.

Things You'll Need

  • Heavy cast iron skillet, with cover/lid (optional but a good idea)
  • Spatula
  • Egg timer
  • Serving plates

Related Articles

Sources and Citations

  1. ↑ 1.0 1.1 1.2 http://tipnut.com/perfect-sunny-eggs/
  2. ↑ DK, The Cook's Book, p. 137, (2005), ISBN 1-74033-454-X
  3. ↑ 3.0 3.1 http://www.recipezaar.com/how-to-make-sunny-side-up-eggs-377695
  4. ↑ 4.0 4.1 http://www.nytimes.com/1999/04/14/dining/the-egg-returns-brazenly-in-the-raw.html?sec=health&pagewanted=1

You may like

Retrieved from "https://kipkis.com/index.php?title=Make_Sunny_Side_up_Eggs&oldid=358963"