HOW DO YOU COOK SUNNY SIDE UP EGGS RECIPES
HOW TO MAKE SUNNY-SIDE UP EGGS - THE PIONEER WOMAN
Making the perfect sunny-side up eggs requires some trial and error. Luckily, Ree's recipe comes out perfect every time thanks to her helpful hacks.
Provided by Ree Drummond
Categories breakfast brunch eggs
Total Time 10 minutes
Prep Time 5 minutes
Cook Time 5 minutes
Yield 6 servings
Number Of Ingredients 2
Steps:
- Heat some canola oil in a non-stick skillet over medium heat (not too hot!). There should be just enough oil to just cover the edges of the egg when it’s cracked in the pan. Once the oil is mildly hot, crack in 3 eggs, one at a time. (Note: work in batches—three eggs are about as many as I can tend to at a time.) The whites should remain clear for several seconds before they start to turn white. Once the eggs begin to turn white, use a small spoon to carefully spoon the hot oil over only the whites of the eggs (avoiding the yolks). This will help the whites cook slowly so the top will set but still look pretty. *Important: Don’t spoon any oil over the yolks yet! Only spoon oil over the whites for now to prevent the eggs from turning cloudy. After a minute or two of cooking, once the whites are set/not jiggly and loose, carefully spoon the oil over the yolks. Continue spooning the oil over the eggs until they appear to be the doneness you want. Remove the eggs from the pan with a slotted spatula, then drain them briefly on a paper towel before serving.
PERFECT SUNNY-SIDE-UP EGGS RECIPE | JEFF MAURO | FOOD NETWORK
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Total Time 15 minutes
Cook Time 5 minutes
Yield 1 serving
Number Of Ingredients 4
Steps:
- Heat the oil in a medium nonstick skillet over low heat until slightly shimmering, about 5 minutes. Crack an egg into a small ramekin and slowly add it to the skillet; repeat with the other egg, adding it to the other side of the skillet. Cover with a tight lid and cook, uninterrupted, until the whites are completely set but the yolks are still runny, 2 to 2 1/2 minutes. Slide the eggs out of the skillet onto a plate or toast. Season with salt and pepper.
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From bettycrocker.com
Total Time 10 minutes
Calories 130 per serving
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Total Time 10 minutes
Calories 130 per serving
- Cook uncovered 5 to 7 minutes, frequently spooning butter from the skillet over the eggs, until the whites are set, a film forms over the yolks and the yolks are thickened.
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Reviews 4.7
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- Meanwhile, in a large bowl, add the eggs and 1 teaspoon cold water. Vigorously whisk until frothy and smooth. Swirl the pan around to coat the butter on the bottom and up the sides. Pour the eggs into the pan and let sit for a few seconds. When the eggs begin to lightly set on the bottom, use the whisk to gently beat the eggs, then allow them to sit for just a few seconds between beating them again. Curds will begin to form and increase throughout the cooking time. Repeat this process of whisking then resting the eggs for a few seconds until about 50 percent of the eggs are set and the rest are still wet. At this point, sprinkle the eggs with a pinch of salt and pepper and continue to whisk and rest alternately. Once the eggs are 75 percent done, add the cheese and from this moment, continue to whisk the eggs until done. This entire process from pouring in the eggs to them being finished should take 8 to 12 minutes; this isn't a race, only a journey to the best scrambled eggs ever. Remove from the heat and continue to scramble in the last seconds. Serve warm.
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There are few things more beautiful in this world than a perfectly cooked fried egg. Follow these simple tips with these fried egg recipes so you know how to perfectly fry an egg either sunny side up, over easy, over medium, and over hard.
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- In a small nonstick over medium heat, melt butter (or heat oil). Crack egg into pan. Cook 3 minutes, or until white is completely set. Remove from pan and season with salt and pepper. In a small nonstick over medium heat, melt butter (or heat oil). Crack egg into pan. Cook 3 minutes, or until white is set. Flip and cook 30 seconds until white is just set. Remove from pan and season with salt and pepper. In a small nonstick over medium heat, melt butter (or heat oil). Crack egg into pan. Cook 3 minutes, or until white is set. Flip and cook 1 minute more, until yolk is slightly set. Remove from pan and season with salt and pepper. In a small nonstick over medium heat, melt butter (or heat oil). Crack egg into pan. Cook 3 minutes, or until white is set. Flip and cook 2 to 3 minutes more, until yolk is completely set. Remove from pan and season with salt and pepper.
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Beaten eggs are put into a hot pot or pan (usually greased) and stirred frequently, forming curds as they coagulate. Basted egg: Plain Sunny-side-up eggs that are slightly cooked on the top. This can be accomplished by spooning fat from the pan onto the eggs or by turning them and cooking the yolk side for a few seconds. Shirred eggs…
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