A velvety white coupled with a molten yolk is too often sacrificed to become chewy scrambled eggs even for the most seasoned of foodies… so where are we going wrong? Turns out, the hottest trick to turning out flawless sunny side up eggs every time is also the coolest… it all starts with a cold pan.
That’s right- don’t hasten to click on that stove burner until after you’ve cracked your eggs into an oiled skillet- and even then, let the heat creep to no greater than medium high. The liquid white of the egg will slowly thicken and become opaque while its yolk sets contentedly in the middle; a gentle touch to check for warmth will let you know that the egg is ready to plate. This technique assures a running yolk with a delicate egg white rather than a chewy one, and an egg that glides off the pan easily rather than stubbornly sticks, resulting in broken yolks and broken hearts.
Ready to try your hand at sunny side-up eggs? Try these recipes:
BACON-CHEDDAR SCONE WITH SUNNY-SIDE UP FARM EGG & SPICY GREENS
HUEVOS RANCHEROS WITH REFRIED BEANS & ARUGULA SALAD
SAUTÉED SUMMER SQUASH & RICE WITH SUNNY SIDE UP FARM EGG
PORTOBELLO MUSHROOM & FARM EGG SANDWICH WITH SPINACH, GOAT CHEESE & SWEET POTATO ‘FRIES’