Sunday, October 2, 2011

Sunny-Side Up Eggs

I love eggs. When I was a kid, I would ONLY eat scrambled eggs, preferably with an embarrassing amount of ketchup. Then I discovered soy sauce on eggs. Then Sriracha. As I got older, thanks to my Dad, I discovered the greatness of a fried egg "sammich", complete with an artery-busting amount of mayonnaise. Back in February, I finally got to experience the "Lola", a burger at Michael Symon's "B-Spot", topped with an ooey, gooey, runny fried egg. 

Sorry for the crappy cell-phone pic; it's all I had. 

When it comes to runny fried eggs, people often get "over easy" confused with "sunny side up". An over easy egg is fried on both sides, yet the yolk stays runny. A sunny side up egg is only fried on one side, with a runny yolk. Basically, the difference lies in whether or not the egg is flipped.

The other difference? I CANNOT cook an over easy egg to save my life. I can boil them, poach them, scramble them, salad them and even frittata them, but the over easy flip has alluded me time and time again. Of course, the BF can cook a perfect over easy egg with no difficulty whatsoever, in addition to being able to cook completely off the cuff without measuring a single ingredient or following a recipe (grrrr). 

I HAVE to have my eggs runny now; nothing will induce my gag reflex faster than a hard, mealy yolk or a crunchy egg white. Thankfully, though I can't cook an over easy egg (this is why we have Waffle House & Cracker Barrel), thanks to my parents, I can ALWAYS perfectly cook a sunny side up egg. 

All you need is a small nonstick skillet (this is one of the only times I don't use cast iron) with a good, preferably glass lid. This method involves very little oil, and the egg actually steams rather than fries - you'll never get that weird brownish crust on the sides, either!

Simply spray the pan with a bit of cooking spray (I like the buttery kind) and heat over medium heat. Once hot, crack a fresh egg into the pan. Season with salt and pepper as desired. 



Do not move the egg. Once the white is opaque and no longer transparent, pour 1 Tbsp of water around the egg in the pan. I actually never measure the water; usually I just add some water from the faucet to the eggshell half. 

Immediately cover with a lid. Cook for about 1 minute; the egg will be done once the yolk has clouded over. Remove from heat and serve immediately, preferably with some biscuits and gravy....



2 comments:

  1. You cook your eggs exactly the way I do. My mother did it that way as well. My brothers all worked for IHOP as teens, and they have the wrist flip down to a science. My one brother even took/liberated one of the fry pans and still uses it till this day.

    ReplyDelete
  2. I learned this years ago. You can also cook till the yokes are hard for fried egg bacon & cheese in a muffin.Like the ones at McDonalds.

    ReplyDelete