SUNNY SIDE UP EGGS IN SPANISH RECIPES

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HOW TO: MAKE SUNNY SIDE UP EGGS RECIPE - FOOD.COM



How To: Make Sunny Side up Eggs Recipe - Food.com image

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.

Total Time 5 minutes

Prep Time 2 minutes

Cook Time 3 minutes

Yield 1 egg, 1 serving(s)

Number Of Ingredients 4

1 egg
1 teaspoon butter or 1 teaspoon margarine
salt
pepper

Steps:

  • Add oil, butter, or margarine to thoroughly-heated pan; spread with a spatula.
  • Crack egg on a flat surface to avoid tiny shell pieces breaking apart and sticking to the egg white and add egg to pan (slip egg into a saucer first if you have trouble keeping the yolk from breaking); cover immediately.
  • 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.

Nutrition Facts : Calories 113.3, FatContent 9.5, SaturatedFatContent 2.2, CholesterolContent 211.5, SodiumContent 70, CarbohydrateContent 0.4, FiberContent 0, SugarContent 0.4, ProteinContent 6.3

OLIVE OIL-FRIED EGG RECIPE - NYT COOKING



Olive Oil-Fried Egg Recipe - NYT Cooking image

This method for making fried eggs lies somewhere between the techniques for Spanish fried eggs and for classic sunny side up: The edges are crispy and golden, the whites are set, yet the yolk is still runny. To achieve this contrast in textures, the eggs are cooked in a thin layer of rippling-hot oil. While this recipe is written for four eggs, it will work with any number. (Adjust the pan size and oil accordingly). Avoid touching the eggs until the bottoms and edges are lacy and crisp. Once that happens, spoon some of the oil onto the whites until cooked through. The yolk remains untouched, ready to be sopped up by toast or potatoes, or with yogurt.

Provided by Ali Slagle

Total Time 10 minutes

Yield 4 eggs

Number Of Ingredients 3

3 tablespoons extra-virgin olive oil
4 eggs
Kosher salt and black pepper

Steps:

  • In a medium (10-inch) cast-iron or nonstick skillet, heat the olive oil over medium-high until it ripples like the ocean. (This can take 2 to 2 1/2 minutes).
  • Crack the eggs into the pan. To minimize splatters and spreading, open the shell near the oil (not from high up), and slowly let the egg pour out of the shell. Leave the eggs untouched until the edges are golden brown, 2 to 3 minutes. 
  • Gently tilt the pan towards you, spoon up some of the oil, and baste just the whites and edges of the yolk until the whites are set, about 1 minute. (Avoid the yolk so that it stays runny). Turn off the heat, season with salt and pepper, then transfer the eggs to plates using a spoon or slotted spatula.

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