Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

Ashen’s ‘Sunny Side Up’ Egg Method




Source of Recipe


Ashen at eGullet.org


Recipe Introduction


I love the look of a sunny side up egg. But anything less than firm egg whites brings on my gag reflex. I was admiring the sunny side ups at eGullet and Ashen spoke up regarding the method that he (she? Don’t know – it’s sometimes hard to tell online) uses to insure fully cooked whites and warm, set yolks while still retaining the look of a true, never flipped sunny side up egg.


List of Ingredients




Eggs, as needed, separated



Recipe



Melt butter in a sauté pan. Pour the white into the pan and cook on one side. When done, flip to other side and place the yolk on top. You will have to use a spatula to keep it centered for the first few seconds – it will want to slide off. Turn the heat down slightly and cover the pan. The bottom will cook fully and the yolk will cook enough for it to be warm, but still soft in a minute or so.