Yeah, ok….of course the Bride can cook anything. That's a given naturally. Having said that, she has never been satisfied with her sunny-side up eggs. More precisely, the results of her efforts. Either the white is snotty or the yellow too firm. Today history has been made in this household— she has found the method and produced the perfect s.s.u. egg. She saw the technique whilst reading the morning newspaper. That was the backstory, now the “how”: A nob of butter (or a bit of oil) in a skillet Heat the butter until its hot, not brown Break your eggs into it Turn the heat down for a slow fry Add a little water (2 tsp) Put the lid on and time for two to three minutes (depending on heat setting) Finished. A couple of piccies— Well, of course with the good cooks on here— some of you may already know this but is new to us…just bear with me please. We are so excited.
Looks perfectly yummy. I use a egg poacher -mcrack the egg in the open cell, lined with a light coating of butter , add a touch of water under the cell compartment , set the timer for soft or hard center. It been a fool proof classic in my kitchen for years. Can cook 4 at the same time. See pic Not quite the same as fried. I just plop it on a avocado half…& it’s good to go.. .
That is a flash apparatus. I have heard that they existed but never actually seen one. Thanks for that pic.
hehe that cracked me up. Sorta had flash backs to the old flash cameras… Many new egg flash apparatus now on the market too. I think your cooking technique has it under wraps..No flash apparatuses used there except maybe the gas/electric stove. Is that considered a flash apparatus?
Thanks Sjoerd - delicious! A perfectly fried, sunny side up egg is something to be proud of! I find that having the skillet lid on helps a lot - steams the top side of the egg. When I changed from gas stove to electric with glass top, I gave up using the cast iron on the new stove. I still think most things cook better on cast iron & gas, but I have mostly adapted (except tofu. I wound up baking it instead of frying). Non-stick doesn't work for me. I found that a stainless steel skillet works much better. I add a tablespoon of water to the skillet, turn it on between medium and low, and wait until the water boils off. Then I spray the skillet with cooking spray. That is more non-stick for me than oil, I'm guessing due to lecithin content. Break egg into skillet. The egg slides around easily. Put on lid. Adding the 2 tsp water does help cook the top, or I flip the egg and make it over easy. I like to have the edges and under surface just slightly crispy. I like the yolk not watery, but not solid either. I think I saw sunnyside up eggs featured last week in NY Times too. I think everyone needs the sun now I just inherited a set of stainless steel cookware. I would much rather have bought it, but I guess now can cook with gratitude. Next summer, of course, it will be back to cast iron in the Summer Kitchen, outdoors again.
Well....your Bride may have just saved my marriage. Well...okay that is a wee bit dramatic. Your Bride just "improved" my marriage. I struggle with sunny side eggs...I find myself gently scraping the (what did you call it Sjoerd...snotty parts? ) off and trying to spread out the frying process. Hubby loves sunny side eggs, and always says how his dad could cook them perfectly. Not me - they always elude me. This technique will be the order of the day. Well done folks! Congratulations to your bride - she has every right to be very pleased. And thank you so much for sharing this. I'm excited to try it.
It's so often the seemingly easy jobs in cooking that need the expert touch. My mum used to get rid of the snotty bits (lovely description mate) by flicking the hot fat over the yolk with the spatula - it worked well for her.
Pacnor, it suddenly occurred to me that you may have misunderstood my woord choice. Blushing. When I said “flash”, I meant “fancy”. Sorry for any confusion; bet, if you had a laugh, I guess its oké then, right. Mel, wow— that is something! I hope the technique will work for you then. The real challenge was getting the heat level and length of cooking precise. when I read your note to my Bride, she just kept nodding her head up and down, and saying that ws precisely my problem as well. exactly the same. Chuckle, great minds, right? I hope you have great success and that your man will be over the moon. Tetters, When I cook them, I use that sort of basting technique too. I have always found that it works well, as you point out. I reckon she doesn’t want to fiddle with the flicking technique. Ha ha. Anyhow, cheers for your ideas. Daniel— thanks for your reaction. I agree with you that cast iron works really well too.
@Sjoerd that egg looks yummy, well done to your bride. I use a nonstick frying pan with a lot of veg oil. Make sure that the oil is hot and break the egg in. I splash the oil over the egg to cook the white,but if the heat is too high the yolk bubbles up so take the heat down. Eggs will cook at low temperature, just takes a while to do it. I found that practice makes perfect. If I'm doing hubby a egg sandwich he likes the yolk well cooked so i turn it over for a while.
