Perfect Sunny Side Up Eggs Recipes
SUNNY SIDE-UP EGGS
I know this seems simple, but it took me a long time to learn how to make these without breaking the yolk, so I thought there may be some beginners who may have the same problem.
Provided by KittyKitty
Categories Breakfast
Time 5m
Yield 1-2 serving(s)
Number Of Ingredients 3
Steps:
- Melt butter in a heavy skillet and heat until hot enough to sizzle a drop of water.
- Break one egg into a saucer; carefully slip egg into skillet. Repeat with other egg.
- Cook eggs over low heat until whites are firm and yolks are soft, or to desired degree of doneness; season with salt and pepper.
HOW TO: MAKE SUNNY SIDE UP EGGS
After making perfect roasts, fish, rice, and pasta using the cook-off-of-heat method, I tried it on sunny side up eggs with perfect results every time. A lid is necessary for this recipe's method, and a clear lid is helpful. This is now my go-to snack when I want fast comfort food. After seeing fellow college dormmates make rubber sunny-side-up eggs, I figured posting my method on Zaar might be a good idea to spread the joy of lovely sunny side up eggs in all its runny-yolk glory. Always add salt only right before cooking or after cooking eggs, because salt will start the coagulation process prematurely. In the case of sunny side up eggs, the salt particles will cause the area it's touching to cook faster during the time in the pan, so it's best to leave the salt off until the egg is ready to be served. I love this draped over a slice of bread - simply heaven.
Provided by heyAJ
Categories Lunch/Snacks
Time 5m
Yield 1 egg, 1 serving(s)
Number Of Ingredients 4
Steps:
- Add oil, butter, or margarine to thoroughly-heated pan; spread with a spatula.
- Crack egg on a flat surface to avoid tiny shell pieces breaking apart and sticking to the egg white and add egg to pan (slip egg into a saucer first if you have trouble keeping the yolk from breaking); cover immediately.
- Turn off heat after one minute - take off of stove if using an electrical stove; leave covered until egg white around yolk is opaque white - usually 3-5 minutes, depending on your pan's ability to retain heat. Uncover, add salt (might not be needed if salted butter or margarine was used) and pepper to taste, carefully run spatula under egg, and serve.
Nutrition Facts : Calories 113.3, Fat 9.5, SaturatedFat 2.2, Cholesterol 211.5, Sodium 70, Carbohydrate 0.4, Sugar 0.4, Protein 6.3
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- Once the oil is mildly hot, crack in 3 eggs, one at a time. (Note: work in batches—three eggs are about as many as I can tend to at a time.) The whites should remain clear for several seconds before they start to turn white.
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- First, heat a non stick skillet for 10 seconds over high heat. Getting the pan hot helps to prevent the egg white from spreading out too much. Turn the heat down to low, and crack the egg into the skillet.
- Immediately cover the pan. This will trap the heat and cook the top of the yolk. If your skillet doesn't have a lid, use a plate or a cutting board. I used a lid from a pot.
- Next, turn the heat up to high for 15 seconds, this speeds up the process of cooking the egg white. Keep the skillet covered.
- Then, turn the heat back down to low, and keep the pan covered for 2 – 2 ½ minutes. It is important to keep your eye on the eggs as they cook. In just 20 seconds the egg can go from having a fully cooked white to having an less than runny yolk.
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