Master sunny-side-up eggs with these simple cooking tips
Sunny-side-up eggs and scrambled eggs are the favorite breakfast options for the British and French. In the UK, they are served with various accompaniments—grilled bacon, sausages, roasted tomatoes, and mushrooms. A must-have breakfast menu item in Paris is Croque Madame—a toast with cheese, ham, and a sunny-side-up egg. With this small tip, sunny-side-up eggs in any dish will taste fantastic.
Overcooked yolks in sunny-side-up eggs can ruin a carefully prepared breakfast. Many people, even in restaurants, complain about insufficiently cooked whites. Although sunny-side-up eggs are theoretically easy to make, in practice, they're easy to mess up. Fortunately, I've discovered a simple way to make a perfect addition to Croque Madame.
What to fry sunny side up eggs on?
First, using a proper pan that maintains a stable temperature is essential. I prefer frying on a ceramic pan with a thick bottom. Although it heats slowly, it is resistant to temperature fluctuations and retains heat well.
For frying, you can choose canola oil or clarified butter. Before adding the fat, make sure the pan is dry. Otherwise, the butter or oil might splatter. Do not set the stove to the highest setting. Too high a temperature won't speed up the cooking of the eggs and might cause sticking. Add a bit of regular butter to the canola oil to enrich the creamy taste.
A way to cook the whites and keep the yolk runny
You don't need to flip the eggs to achieve a runny yolk encased in a white cover. Just add two tablespoons of water. Pour it carefully when you notice the whites starting to set. Cover the pan for 30 seconds. The steam will begin to cook the whites from above, allowing them to set faster and nicely envelop the still runny yolk. Immediately transfer the eggs to a plate. Do not leave them on the hot pan after turning off the stove to avoid further cooking of the yolk.
Can you make sunny side up eggs in the oven?
Sunny-side-up eggs from the oven are a great alternative to the fried version. This method results in a breakfast with significantly less fat, making it healthier while tasting just as good. To prepare them this way, use muffin trays. Carefully crack the eggs and place them in an oven preheated to 350°F. The sunny-side-up eggs with runny yolks should be ready after about 8 minutes, but this depends on the size of the eggs and the muffin trays.
