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Jul 26, 2012 08:02 PM

Sunny side up eggs

I was just adding to the scrambled egg thread and while I do love a nice soft scramble I must have sunny side up with my grits. I heat a skillet and oil with bacon drippings and butter then add my eggs and turn down the heat some. When they are about half way done I cover the pan and let the steam set up the whites. You have to keep an eye on them, but it ever fails getting a firm white and a nice runny yoke to mix with those grits & toasts.

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  1. I have placed the pan with the egg in the toaster oven until it sets.

    1. I cook on a lowish heat (as I can't abide it when the whites get crispy) and baste with the fat. It's usually perfect for my taste when the yolk has just gone opaque - fully cooked white, runny (but not snotty) yolk.

      2 Replies
      1. re: Harters

        "I cook on a lowish heat (as I can't abide it when the whites get crispy)"

        OHHHH THE TRAGEDY! I am the opposite. I love those buttery, crispy, frothy edges.
        I make mine in cast iron, heated to super hot before it ever sees any fat just so I get crispy edges before the yolk cooks.
        +1 on baste with fat. I try to keep it only on the white.

        1. re: splatgirl

          oh me too....

          but i'll do a combo - start out low the lid going on so that the whites puff up, and then turn the heat up and let the edges get crispy.

      2. At our local greasy spoon the good short order cook (NOT the owner) always takes a dinner fork and makes delicate little fork pricks around the egg white fairly close to the yoke within the first minute of cooking and this guy makes the best fried eggs... full disclosure I like mine over easy not sunny side up.

        3 Replies
        1. re: Berheenia

          Yeah, I poke the white for all types of fried eggs. It flattens it so that the white cooks through all the way.

            1. re: Berheenia

              I do this routinely. Exposes more white to the heat faster so no runny whites. Runny yolks are the goal

            2. So I'm guessing that none of you guys will ever be cooking eggs for me, since my instructions at our local diner (which always gets a smile from the waitress) is always - "cooked flat & dead - like a hockey puck".

              5 Replies
              1. re: Bacardi1

                That's the way to go if you want an fried egg sandwich that does not drip.

                1. re: paulj

                  A fried egg sandwich that doesn't drip is like a day without sunshine!

                  1. re: coll

                    Nothin' better than licking runny egg yolk off your knuckles in the morning.

                    1. re: jmcarthur8

                      Until it drips onto your shirt. Wah wah wah (sad trombone sound) :o(

                2. As the sunny side up egg is cooking in the bacon fat, take a spatula or spoon and keep flipping the hot grease over the yolk of the egg to cook the top of it a little bit.