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A perfect sunny side up egg with nicely set, tender whites and a runny yolk, is a beautiful thing. It can be maddeningly difficult to achieve, however. alanbarnes has discoved one way to do it: He poured a fairly deep puddle of bacon fat (you can also use normal oil) into a skillet over low heat and broke the eggs in so that the fat came up over the whites, and the yolk sat above it. “Quite a bit of oil needed to be drained off before the eggs were served,” says alanbarnes, “but that’s why God put slots in spatulas, right?” Karl S says that this is how fried eggs are done in Europe, and adds that you should allow the eggs to float in the oil.
Chowhounds have other strategies for setting the egg whites without overcooking the yolks. You can baste the whites with hot oil from the pan to promote even cooking, says KTinNYC. Once the whites begin to firm up, JalamaMama adds a couple of teaspoons of water to the pan and puts a lid on it. “Maybe 3–4 minutes later I have a perfect egg—runny yolk yet firm whites,” she says. Joebob pokes slits in the whites with a spatula so the uncooked white can hit the pan and cook.
Board Link: The pefect fried egg (why did it take me 30 years to figure this out?)
Rena Ware & Vita Craft come (or came - my sets are c. 1982), with a sm. & lg. insert for custard cups (also included).
I've done countless eggs by the half dozen by spritzing the cups with quick release spray, adding a scant quarter pat of organic salted butter to each cup and letting them heat over boiling water with marbles in it.
When I hear the marbles, I know the eggs are "just...+READ
Rena Ware & Vita Craft come (or came - my sets are c. 1982), with a sm. & lg. insert for custard cups (also included).
I've done countless eggs by the half dozen by spritzing the cups with quick release spray, adding a scant quarter pat of organic salted butter to each cup and letting them heat over boiling water with marbles in it.
When I hear the marbles, I know the eggs are "just right".
When preparing them in a skillet, I use the basting method ~ and we're all quite pleased "everyone" seems to know what a basted egg is when ordering out in the 2000s :-)
OH!
Always crack the egg into a bowl, check for whole yolk(s), then, slip into the cooking device! '-)
Set broken-yolked eggs aside for a quick something or other later in the day.
When camping (with hook-ups), bring the electric quesadilla maker! Each compartment prepares a lovely egg, 6 at a time, in a minute! Just add the bit of butter FIRST & _DO_ sprinkle each with S&P _BEFORE_ closing the lid!-COLLAPSE
I didn't know this was so difficult. I use a minimum amount of oil due to digestion problems with oil. Then I get the skillet really hot. Just before I slide my eggs in, I lower the heat. Immediately the whites start to set and I hear this wonderful crackling noise eggs make when they are cooking. Then I also cover the eggs, with a top, while the fire is low. I get beautiful eggs. Now, I am going...+READ
I didn't know this was so difficult. I use a minimum amount of oil due to digestion problems with oil. Then I get the skillet really hot. Just before I slide my eggs in, I lower the heat. Immediately the whites start to set and I hear this wonderful crackling noise eggs make when they are cooking. Then I also cover the eggs, with a top, while the fire is low. I get beautiful eggs. Now, I am going to try adding the water. Maybe it will speed up my process. I have never timed my eggs, so I am not able to say how long they take to cook.-COLLAPSE
Ahh yes, what a beautiful recipe. Thanks for sharing!
- Dave
Covert Hypnosis
Oh, I am dying to learn how to cook the sublime egg. But we don't hit egg cookery until next term (I'm a culinary school student) , so I'll have to wait.
Or practice on my own!
Cheers.