Sunday, November 18, 2012

Sunny Side Up

Sometimes it's easy to overlook the basics when it comes to food. Especially week day mornings, when you don't want to even pretend to think while you're hustling children into clothes, making breakfast, getting everyone out the door on time.

Weekends though, I like to experiment when I cook. So when The Wednesday Chef posted a recipe for the perfect fried egg, I decided to try Wednesday's sunny side ups for breakfast Saturday.

And they were good.

A cinch to cook.

Tasty even for the four year old who likes all food just so.

Here's how:

1. Melt a lump of butter in a pan over low heat.
2. Crack your eggs into little bowls and then slide them into the pan. You can also crack them directly into the pan, but then your yolk will get bubbles in it. This might not bother you, but if you have a perfectionist in the family, or a four year old, go for the little bowls.
3. Cover your pan with a lid.
4. Leave the heat on low, and let your eggs cook for 3 to 3.5 minutes, depending on how runny you like your yolk.
5. Slide your eggs from pan to plate and enjoy!

Thanks to popular demand, I made them on Sunday too. Caroline modeled them for me this morning, along with her toast and tea.


Roderick Robinson said...

And what would "heat on low" be, I wonder? The hob rings on our Neff (Swank, swank) are touch controlled, 0 - 10. However each step up or down has an intermediate stage indicated by a minus sign. I know what you're going to say: serves you right for selling your children into white slavery and spending the result on a hugely expensive, over-complex bit of German technology. In fact we are a family of extremes when it comes to fried eggs: VR likes them slimy, mine need a quick three-second blast on the sunny side. Although compatible in bed we are not compatible in the frying pan.

Re. earlier. How on earth did I contrive to imagine you'd be going to such an easy-listening concert as would include Hary Janos and Brahms 4? It's obviously time for me to play my Elliot Carter piano/harpsichord concerto (bought at enormous expense in the USA) and post about it, flaunting.

Julia said...

Robbie, we have a gas stove with no markings, so low to me is a heat that melts butter but doesn't scorch it. (Dante's Limbo, perhaps? ;-).

I'd like to hear your thoughts on Carter piece you have. He also wrote an oboe concerto that Daniels apparently performs regularly (

Mame said...

Lovely! That is how my mother taught me to prepare sunny side up eggs. Her dishes were blue and white as well. My own family normally ask for their eggs over easy or scrambled. I don't understand that. I appreciate a sunny side up egg.

Green Girl in Wisconsin said...

Aha! Cover the egg! Love this--I'm a fan of SSU egs--I dip my toast in the yolk.

Julia said...

Mame - sunny side ups have always been my favorite.

GG- I'm a toast dipper too. And I do love how something so small can make such a difference. You can also baste your egg with oil to make it cook faster, but that's too fidgety for me in the morning. This approach is AM proof!