Mastering the art of sunny side up: A breakfast revolution
Sunny-side-up eggs, along with scrambled eggs, are a breakfast favourite for the British and French. In the UK, they are often served with a variety of accompaniments—grilled bacon, sausages, roasted tomatoes, and mushrooms. In Paris, a popular breakfast item is Croque Madame—toast topped with cheese, ham, and a sunny-side-up egg. With this simple tip, sunny-side-up eggs in any dish will taste superb.
Overcooked yolks in sunny-side-up eggs can ruin a carefully prepared breakfast. Even in restaurants, many people complain about insufficiently cooked whites. Theoretically, sunny-side-up eggs are easy to make, but it's quite easy to mess up this breakfast in practice. Fortunately, I've discovered a straightforward method to make them a perfect addition not only to Croque Madame.
What to fry sunny side up eggs on?
First and foremost, a suitable pan that maintains a stable temperature is essential. I prefer frying on a ceramic pan with a thick base. Although it heats slowly, it is resistant to temperature fluctuations and retains heat well.
For frying, you can choose rapeseed oil or clarified butter. Before adding the fat, ensure the pan is dry. Otherwise, the butter or oil might splatter. Avoid turning the stove to its highest setting. Too high a temperature won't speed up the cooking of the eggs and might cause them to stick. You can add some regular butter to the rapeseed oil to enhance the creamy taste.
A way to cook the whites and keep the yolk runny
You don't need to flip the eggs to have a runny yolk encased in a white cover. Just add two tablespoons of water. Pour it carefully when you notice the whites starting to set. Cover the pan for about 30 seconds. The steam will start to cook the whites from above, allowing them to set faster and nicely envelop the still runny yolk. Immediately transfer the eggs to a plate. Do not leave them on the hot pan after turning off the stove to prevent further yolk cooking.
Can you make sunny side up eggs in the oven?
Sunny-side-up eggs from the oven are a fantastic alternative to the fried version. This breakfast contains significantly less fat, making it healthier while tasting just as good. To prepare them this way, use muffin trays. Carefully crack the eggs and place them in an oven preheated to 180°C. The sunny-side-up eggs with runny yolks should be ready after about 8 minutes, but this depends on the size of the eggs and the muffin trays.
