Perfect sunny side up eggs
Likely many of you already have an excellent way to do something this simple, but this is a first for me, and hopefully someone else might benefit from the technique.
My wife was wanting a sunny side up egg this morning, and naturally I was instructed to find a way. I've tried them before, but ruined them either by the yolk too hard or the white too raw. Did a search and came up with everything from basting in butter and/or oil to baking in a hot oven. None sounded like what I wanted (low cal and simple) so I simply sprayed the bottom of a nonstick pan with a light coating of Pam, added water to a depth of 3 mm, started a simmer and then added the eggs.
After a few minutes or so, the eggs were done - whites completely done all the way through while the yolks were cooked, yet had a perfect oozing texture (not raw feeling). All we did was salt and pepper
The texture of the whites was silky while the yolks had that richness that you can't get anywhere else. While I still do sometimes like the crispy edges of a fried egg, the texture of the whites using this method is much like the white of a poached egg - perfect for something like eggs Benedict.
A friend in Australia said he like to put deviled ham on two halves of an English muffin, grate and melt cheddar on the ham, then top with a poached egg - sounds good to me!
Sorry for the poor image quality
My wife was wanting a sunny side up egg this morning, and naturally I was instructed to find a way. I've tried them before, but ruined them either by the yolk too hard or the white too raw. Did a search and came up with everything from basting in butter and/or oil to baking in a hot oven. None sounded like what I wanted (low cal and simple) so I simply sprayed the bottom of a nonstick pan with a light coating of Pam, added water to a depth of 3 mm, started a simmer and then added the eggs.
After a few minutes or so, the eggs were done - whites completely done all the way through while the yolks were cooked, yet had a perfect oozing texture (not raw feeling). All we did was salt and pepper
The texture of the whites was silky while the yolks had that richness that you can't get anywhere else. While I still do sometimes like the crispy edges of a fried egg, the texture of the whites using this method is much like the white of a poached egg - perfect for something like eggs Benedict.
A friend in Australia said he like to put deviled ham on two halves of an English muffin, grate and melt cheddar on the ham, then top with a poached egg - sounds good to me!
Sorry for the poor image quality
