August 3, 2010 · 8:36 am
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recipe goodness :: how to cook the perfect sunny side-up egg

I love eggs. So much so that I have dreams of owning my own city-hen on my rooftop terrace. To me eggs are the perfect breakfast, but only if they are prepared properly. I hate eggs with the weird plastic-y edge on them. I hate eggs that are overdone and have a dry yolk. I hate eggs where the egg white is still liquidy with a clear film that moves with the plate. The perfect egg has a firm white with a light pinkish yolk on top until you break into the warm golden center which seeps out as the deliciously rich dipping treat for your toast. Ahhhhhh, eggs.

Everything I know about cooking eggs I learned from my dad. His technique is simple, fool-proof and will having you putting the most perfect egg on your plate in less than 3 minutes. That means you don’t have to wait for the weekend to make yourself a delicious breakfast!

Step 1: Heat a non-stick pan on high heat for one minute

Step 2: Melt a small pat of butter in the center of the pan

Step 2 - Melt Small Pat of Butter in Pan

Step 3: Crack the egg into the pan on top of the melted butter and turn the heat down to medium

Step 3 - Crack Egg into Pan

Step 4: Pour a small amount of water (~1/2 TBS) into the pan next to, but not on, the egg. Immediately cover pan with a lid.

Step 4 - 2 TBS Water into Pan

Step 5: Wait approximately 30 seconds. Lift the lid and check to see if egg white is firm and yolk is light pink. Note: This may take longer on an electric stove top — if more time is needed cover and check after another 15-30 seconds.

Step 6: Slide egg off the pan onto a plate. Sprinkle with kosher salt and fresh ground pepper. Dip in and Enjoy!

The Perfect Egg

Color IS an indication of flavor.

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12 Comments

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12 responses to “recipe goodness :: how to cook the perfect sunny side-up egg”

  1. dragonlife
    August 4, 2010 at 6:42 am

    Dear Christina!
    Greetings!
    One still can learn!
    I didn’t know about the water bit!
    Thanks for sharing!
    Since you like your eggs so much, have you ever tried “tamagoyaki/Japanese omelette”?
    Best regards,
    Robert-Gilles

    Reply
  2. Joanna
    August 4, 2010 at 9:50 am

    Hey!
    A friend forwarded your blog telling me to take note of how to prepare eggs for next time he visits. And I wanted to just write to encourage you– you TOO can have eggs on your city patio! I live in the center of Chicago and just got three little hens, and got my first egg last week! It’s TOTALLY worth it.

    From one egg lover to another,
    Joanna

    Reply
  3. Sarah
    August 4, 2010 at 9:57 am

    These eggs are the B-E-S-T! After trying these, I never eat them any other way!

    Reply
  4. Miche
    February 10, 2011 at 11:18 am

    yum! that looks good… what does the water do?

    Reply
  5. Katharz
    March 29, 2011 at 4:04 am

    Oh my! Nice trick, just remember to heat the non-stick pan in medium heat, since high heat is not advisable for this cookware.

    “According to peer-reviewed studies as reported by the EWG, nonstick cookware, including Teflon®, begins outgassing particles at 396°F (202.2°C).”
    http://www.wisegeek.com/is-teflon-dangerous.htm

    In [may 2003], Houlihan’s group demonstrated that an empty nonstick pan on a home-kitchen stovetop can reach 400[degrees]F within 2 minutes and 730[degrees]F in 5 minutes.
    http://findarticles.com/p/articles/mi_m1200/is_23_163/ai_104439989/

    So you can see one minute and the damn thing starts to emit vapours.

    Reply

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