SUNNY SIDE UP EGGS TIME RECIPES

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PERFECT SUNNY-SIDE UP EGGS – HOW TO MAKE SUNNY-SIDE UP EGGS



Perfect Sunny-Side Up Eggs – How to Make Sunny-Side Up Eggs image

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

Canola oil, for frying

6

eggs

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



Perfect sunny side up fried eggs | Jamie Oliver egg recipes image

Perfectly soft and silky fried eggs, ready to eat in just 5 minutes.

Total Time 5 minutes

Yield 4

Number Of Ingredients 4

1 tablespoon olive oil
4 large free-range eggs
1/16 teaspoon sea salt
freshly ground black pepper to taste

Steps:

    1. 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).
    2. 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.
    3. 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.
    4. 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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PRISTINE SUNNY-SIDE UP EGGS RECIPE | COOKING LIGHT
Heat control is crucial here. Too much heat, and the whites will toughen and brown at the edges. Not enough, and the yolks will cook partway through by the time the whites are set. Listen to the pan, and watch the whites for cues that your pan is properly heated. We use a little extra oil in this dish so there's enough for basting. The hot oil baste lets you set the whites without covering the pan and clouding the yolks. Season after the eggs are done so the basting doesn't wash off the salt and pepper.  
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Total Time 5 minutes
Calories 228 per serving
  • Heat oil in an 8-inch nonstick skillet over medium-low. Gently crack eggs into pan. You shouldn't hear a hiss, and the eggs should lie flat and still. If you hear sizzling or the whites flutter or bubble at all, turn down the heat. Cook 3 minutes or until the whites are mostly set, with some still-runny whites near the yolks. Tilt pan toward you so oil pools on the bottom edge; dip a spoon in the oil, and gently baste the uncooked patches of white until they're set. Be careful not to baste the yolks, or they'll cloud over like cataracts. Sprinkle with pepper and salt. Remove eggs from pan, leaving excess oil behind.
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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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PERFECT SUNNY SIDE UP FRIED EGGS | JAMIE OLIVER EGG RECIPES
perfect sunny side up fried eggs | jamie oliver egg recipes image
Perfectly soft and silky fried eggs, ready to eat in just 5 minutes.
From jamieoliver.com
Total Time 5 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 111 calories per serving
    1. 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).
    2. 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.
    3. 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.
    4. Delicious served on some 7-grain bread.
See details


SUNNY-SIDE UP EGGS RECIPE | LAND O’LAKES
sunny-side up eggs recipe | land o’lakes image
The classic American breakfast.
From landolakes.com
Reviews 5
Total Time 0 minutes
Category Egg, Egg, Breakfast and Brunch
Calories 250 calories per serving
  • Cook over low heat until egg whites are completely set. Spoon melted butter over egg yolks; continue cooking until yolks begin to thicken but are not hard. Sprinkle with salt and pepper, if desired.
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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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