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Sunny side up!

post #1 of 10
1/22/02 at 4:28am
Thread Starter 
I really really like my eggs sunny-side up and so does my husband.

But I can never get my eggs to cook quite right- where the white is cooked all the way through without the yolk being cooked too. I have success when I cook it about halfway, then flip it and cook it for a couple seconds to finish the whites off. The yolk is nice and runny that way, but then my eggs just don't look very good, and I like pretty eggs. Silly, ain't I? :)

Any tips?
If you don't ask, you'll never know.
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post #2 of 10
1/22/02 at 6:03am
Add a dash of water and lid the pan [or put a lid over the egg on a griddle] just for a few seconds when the rest of the egg is as done as you like it. It will finish cooking the white without over cooking the yolk.

uh...just a little tip from my mom. Personally, I like my eggs over medium. Pretty or not.
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post #3 of 10
1/22/02 at 8:33am
Roon, what you need to do is keep your pan at an even cooking temperature, preferrably medium heat. Nancy, good suggestion, but essentially, by adding water to the pan and putting a lid on it, you would then be basting the eggs, instead of making sunny side up.
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post #4 of 10
1/22/02 at 10:02am
Good point, coolJ. We always referred to basted eggs and sunny side up eggs as the same thing. Want to clarify the difference for me for future reference?

:)
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post #5 of 10
1/22/02 at 10:05am
Thread Starter 
I do that, coolj. I've tried ranging from med-low, to med, to med-high, with no success. There is always this jelly-ish clear stuff right around the yolk that never cooks through. By the time it is cooked through, so is the yolk.

What's the difference between sunny side up and basted?
If you don't ask, you'll never know.
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post #6 of 10
1/23/02 at 6:18pm
Ok the difference is that with sunny eggs the yolk is going to be yellow. and with basted eggs, the yolk will have a skin of white over it, it will look more like an over easy egg, but also when basting you have to be careful not to cook them too long, because they get really hard fast.
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post #7 of 10
1/23/02 at 6:27pm
Baste it my friend,
Covering an egg while cooking it will make it tough, I am talking about ala minute preparations. Medium heat,non stick or seasoned pan, tilt forward to collect the hot butter and baste.
Bingo
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #8 of 10
1/23/02 at 6:35pm

Room temp eggs

Let the eggs come to room temp before cooking. The whites will be thinner and a little less viscous. They cook faster. Also, the older the egg, the thinner the whites.
What a relief! To find out after all these years that I'm not crazy. I'm just culinarily divergent...
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post #9 of 10
1/26/02 at 12:15pm
I agree with the cooks/chefs fellows here.

Medium heat, tilt to collect the hot butter and baste.

I think that sunny side up eggs is not an easy dish to make.
Simple dishes are the harder ones.


Adam
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post #10 of 10
1/27/02 at 1:41pm
Cape chef , using the butter to baste the egg whites is correct .
This makes for the perfect sunny side up eggs .
The two most common things in the universe are hydrogen and stupidity !
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