HOW DO YOU MAKE A SUNNY SIDE UP EGG 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 FRIED EGGS | JAMIE OLIVER EGG RECIPES
Perfectly soft and silky fried eggs, ready to eat in just 5 minutes.
Total Time 5 minutes
Yield 4
Number Of Ingredients 4
Steps:
- Get your frying pan on a medium to low heat and add enough olive oil to lightly coat the bottom of a large nonstick pan (about 1 tablespoon).
- Crack the eggs into the pan. As the oil gets hotter you’ll see it start to change the color of the eggs. If the oil starts to spit it’s because it’s too hot, so turn the heat right down. Cook until the tops of the whites are set but the yolk is still runny.
- When they’re ready, remove the pan from the heat and take the eggs out using a spatula. Place on a plate and dab them with some paper towels to soak up any excess oil. Serve on toast – no need to butter it – with a sprinkling of the sea salt and freshly ground black pepper.
- Delicious served on some 7-grain bread.
Nutrition Facts : Calories 111 calories, FatContent 9.5 g fat, SaturatedFatContent 2.1 g saturated fat, ProteinContent 7.1 g protein, CarbohydrateContent 0 g carbohydrate, SugarContent 0 g sugar, SodiumContent 0.27 g salt, FiberContent 0 g fibre
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FRIED EGGS, SUNNY SIDE UP RECIPE - BETTYCROCKER.COM
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Total Time 10 minutes
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- 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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Sunny-side-up eggs are an excellent way to start the day and just take a smidgen of practice to get right. You'll love how fast, easy and perfectly simple they can be.
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Total Time 5 minutes
Calories 63.7 per serving
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Total Time 5 minutes
Calories 63.7 per serving
- Season to taste with salt and pepper and serve immediately.
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THIS IS THE TRICK TO MAKING PERFECT SUNNY-SIDE-UP EGGS ...
I love the yolky, glossy cheeriness of a sunny-side-up fried egg, but when you’re ordering them at a diner, there’s almost no avoiding the (horrible, horrible) jellyfish blob of uncooked egg white that sits on top of the more cooked white next to the yolk. So how to solve the sunny-side-up egg problem, achieve the balance of a just-cooked-but-not-rubbery white with a still-runny yolk without sacrificing the sunniness and just going over easy? It is simpler than you might think, and it takes nothing but a few drops of water and a tight-fitting lid. Yep—it’s steam that helps sunny-side-up eggs become their most perfect selves. If you’ve ever pan-fried dumplings, you’ll recognize the technique. First, you get a bit of a browned crust on the bottom of the thing, to give it additional texture and flavor. Then, you add a little water to create steam, which gently warms it through without overcooking it.To make a sunny-side-up egg, coat a frying pan thinly with olive oil and get it really hot. When the oil gets loose and shiny, crack an egg in. It should respond immediately to the oil, and the white will begin bubbling. This all happens fast, so watch the egg carefully. The edges of the white will begin to look opaque and maybe start to crisp. When they do, run your fingers under the kitchen faucet and flick a few drops of water off your fingertips and into the pan. The oil and the water do not want to be together, and will hiss and pop unhappily. No matter! Quickly cover the egg up with the lid and keep an eye on it. After 20 or so seconds, the remaining jiggly white will have cooked through, becoming almost puffy-looking. (Let it go too far and the yolk will start to look glazed over and the white will become rubbery, so do watch it fairly closely.) That’s it. You’re done. Slide that sunny-side-up egg onto a piece of toast and Instagram freely.The Perfect Sunny-Side-Up Fried Egg
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- Add enough oil to the pan so that it just thinly coats the bottom. Turn the heat to high and get the pan and the oil really hot, so that the oil shimmers and flickers. When it does, crack an egg into the pan. When the edges begin to hold their shape, even beginning to brown a bit, wet your fingers and flick a few drops of water into the frying pan around the egg, and cover the egg with the lid. Keep an eye on the egg. After 20 to 30 seconds, the white will be slightly puffed and just-cooked through, the yolk still shiny and runny.
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HOW TO: MAKE SUNNY SIDE UP EGGS RECIPE - FOOD.COM
After making perfect roasts, fish, rice, and pasta using the cook-off-of-heat method, I tried it on sunny side up eggs with perfect results every time. A lid is necessary for this recipe's method, and a clear lid is helpful. This is now my go-to snack when I want fast comfort food. After seeing fellow college dormmates make rubber sunny-side-up eggs, I figured posting my method on Zaar might be a good idea to spread the joy of lovely sunny side up eggs in all its runny-yolk glory. Always add salt only right before cooking or after cooking eggs, because salt will start the coagulation process prematurely. In the case of sunny side up eggs, the salt particles will cause the area it's touching to cook faster during the time in the pan, so it's best to leave the salt off until the egg is ready to be served. I love this draped over a slice of bread - simply heaven.
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Reviews 5.0
Total Time 5 minutes
Calories 113.3 per serving
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Reviews 5.0
Total Time 5 minutes
Calories 113.3 per serving
- Turn off heat after one minute - take off of stove if using an electrical stove; leave covered until egg white around yolk is opaque white - usually 3-5 minutes, depending on your pan's ability to retain heat. Uncover, add salt (might not be needed if salted butter or margarine was used) and pepper to taste, carefully run spatula under egg, and serve.
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HOW TO MAKE SUNNY-SIDE UP EGGS FOR A CROWD RECIPE | EXTRA ...
This recipe for sunny-up eggs only calls for two ingredients, because all you need to fry an egg perfectly is some olive oil or unsalted butter and an egg. That's because the trick of learning how to make a sunny-side up egg is in the technique. And if there's anyone who knows a thing or two about cooking all of the eggs in any style, it's Nick Korbee, chef at New York City's Egg Shop. In Egg Shop: The Cookbook, Korbee reveals how to make the perfect sunny-up egg, with "a fully set white with little to no coloration from cooking and a still-liquid yolk," every time you crack an egg into a skillet."This method for sunny-ups is a product of volume and the necessity of multitasking as a line cook," he explains in an email. "The lower temp method is a way to ensure you never over cook the egg. At a lower temp you can crack the egg and forget about it while you prepare the other components of your eggs du jour."The low-temp technique for frying sunny-ups doesn't have to be limited to a single egg at a time, though, and Korbee also reveals the way to make fried eggs for a crowd in this new cookbook."The party or griddle plate method came from my sick desire to make 45 sandwiches in under 5 minutes," he explains, and it turns out that you don't need a thousand individual skillets to make all of the fried eggs at once—though having a friend on hand is critical. "Sadly I found this is only possible with two cooks, or one multi armed Hindu deity," jokes Korbee. But the method is effective. "You can cook and hold more than 100 sunny ups rather quickly and even faster with multiple griddle plates."Whether you're in need of all of the sunny-up eggs to make breakfast sandwiches for your next weekend brunch, or you just want to up your everyday breakfast routine with a fried egg, here are Korbee's techniques for making the perfect fried egg every single time.The Perfect Sunny-UpParty Sunny-UpsIf the people demand sunny-ups, then sunny-ups they shall have! Making sunny-ups for a large group is as easy as preheating then oiling a griddle plate or nonstick baking sheet in a 425°F oven: 25 minutes should do. Remove the griddle or baking sheet, oil up, and crack away.The bottom whites should set immediately, then do your spatula tap dance, turn the oven off, and put the griddle back in. As the oven cools, the eggs will finish without overcooking.TIP: Sometimes an extra hand helps here to ensure as many eggs land on the griddle at the same time as possible.TIP: You can hold fully cooked eggs on the griddle in the fridge until you’re ready to reheat and serve. Simply give the eggs a light spray with canola oil and cover with a sheet of plastic to keep the yolks from drying out. To reheat, remove the plastic and place the entire pan in a 450°F oven for 2 minutes.
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From myrecipes.com
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Get this easy recipe for the perfect sunny-side up egg every time. Learning how to make sunny side eggs is one of those essential cooking tips that once you learn it, you are golden! Ya know, Sunny Side Up Eggs are like little smiley faces on a plate in the mornings, I think.
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Apr 07, 2020 · An egg cooked “sunny-side up” means that it is fried just on one side and never flipped. The yolk is still completely liquid and the whites on the surface are barely set. You can cover the pan briefly to make sure the whites are cooked or baste them with butter.21 Sep 2009
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