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 3: Crack the egg into the pan on top of the melted butter and turn the heat down to medium
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 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!
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12 responses to “recipe goodness :: how to cook the perfect sunny side-up egg”
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”?
I’ve never tried to make tamagoyaki, but I have certainly eaten it! Let me know if you have a recipe you like and I’ll give it a try.
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,
That is fantastic to hear! I want to hear more about your city hens! Would it be ok to email you with a few questions? How did that first egg taste?
Absolutely! I’m happy to share! I blogged about when I first got them and the first egg, links below. Feel free to email as well.
These eggs are the B-E-S-T! After trying these, I never eat them any other way!
yum! that looks good… what does the water do?
It poaches it slightly so the top of the egg cooks quickly, keeping the yolk runny, the white firm and no need to flip! It really is the perfect egg in my book.
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).”
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.
So you can see one minute and the damn thing starts to emit vapours.
Wow, this is really good to know. I knew it was bad to heat the pan while empty, but these are good guidelines to be aware of. Thanks for sharing!
Finally I found you again!!
No problem 8ateATeight, it was my pleasure to share that info with you. I’m an egg lover too… so I had to. Thanks for such good articles.
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