Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Mar 9, 2007 07:15 AM

Sunny side up

I saw a picture of sunny side up eggs. They looked perfect with a yolk that looked runny and the edges of the white browned... Mine, if i wait until the wait begins to brown, the yolk is hard. Any suggestions of how to achieve that diner looks?

  1. Click to Upload a photo (10 MB limit)
  1. Turn the burner up to high. Diners have a hot hot griddle that cooks very fast.

    1. You can also try a trick: not quite so high heat until the eggs are just set and beginning to crisp at the edges (helps if you let the butter almost brown first), add a drop or two of water, cover the skillet with a lid until egg yolks are pink-ish, finsh off quickly without the skillet lid to crisp up the edges of the egg. (Obviously, this is a pretty fast process!)

      1 Reply
      1. re: Alice Letseat

        I recommend the lid also. That way your whites are actually cooked on top.

      2. Heat the butter til it begins to turn brown. Have the two eggs ready in a bowl so you are nut fumbling with them when the pan is ready. Plop them into the hot butter and place a lid on it. The bottom will cook quickly and brown the edges and the lid will allow the top to cook as well. Monitor very carefully so not to overcook. Nothing worse than sunny-side up hard eggs, whats the point.

        1 Reply
        1. re: jfood

          I just made these this morning. Defintitely use a hot pan and let the butter start to brown. I crack the eggs in a bowl first and then pour the contents of the bowl into the browned butter. The edges will get all crispy and the yolk will stay runny. I'll also occasionally cover the pan, but not always, for maybe 30 seconds to make sure the whites are cooked through near the yolk and the yolk gets a very thin cooked coating but it still liiquidy

        2. All these "hot pan" posts are interesting to me, since I do my SSU eggs in exactly the opposite manner! I heat my skillet on a flame-tamer plate just so it's very evenly hot, put in oil with a little butter (and sometimes some bacon grease) until that melts, slide in the (room-temp) eggs and season them, then put on the lid. I use a glass lid from one of my pots - it sits down below the edge of the skillet just enough to make a fairly tight seal, and I can monitor the progress without removing it. When the white is completely opaque, the eggs are cooked, and there's no browning or crusty edges whatsoever - just tender egg all the way down. As a variation, I'll use enough cooking fat so that I can baste the tops a bit, which produces what I consider THE perfect fried egg: not hard, but a bit gelatinous rather than runny.

          1. Place the eggs (still in their shells) into a bowl of hot water for a few minutes before cooking to take the chill out. And I place a domed lid over the eggs on the griddle.