Mastering the art of perfect sunny side up eggs: Tips and tricks
Sunny-side-up eggs and scrambled eggs are popular breakfast choices in Britain and France. In these regions, they are often served with various accompaniments like grilled bacon, sausages, roasted tomatoes, and mushrooms. In Paris, a must-have breakfast menu item is the Croque Madame—a toast topped 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 spoil a carefully prepared breakfast. Even in restaurants, many people complain that whites are not cooked enough. In theory, sunny-side-up eggs are simple to make, but it's easy to make mistakes in practice. Fortunately, I've found a straightforward way to make a perfect addition not only to Croque Madame.
What to fry sunny side up eggs on?
First and foremost, a proper pan that maintains a stable temperature is essential. I like to fry on a ceramic pan with a thick bottom. Although it heats up 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 turn the stove to the highest setting. A very high temperature won't speed up the cooking of the eggs and might cause them to stick. You can add a bit of regular butter to the canola oil to enhance the creamy flavour.
A way to cook the whites and keep the yolk runny
Fliping the eggs is unnecessary 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 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; this will continue to cook 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 cooking method contains significantly less fat, making them 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 175°C. 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.
