If you like eggs, do you like them sunny side up? I like them just about every way imaginable but I cannot bring myself to eat them SSU.
- Yes
- No
0 voters
How else can you dip your hashbrowns in that delicious runny yolk?
Over easy. That way the white is fully cooked, but you still get a nice runny yolk.
yeah, this is my truth, too. taters, toast, pasta, rice, groats are all wondrous when liquid yolk and salt is added, tho over easy or basted slightly are nice also. i love love love a liquid yolk but don’t care for the liquid white.
^This. I don’t care for uncooked whites.
I also like my white cooked and the yolk runny. That’s hard to achieve with sunny side up. But if you cover the pan and keep the heat low, you don’t have to turn the eggs and the tops of the whites will cook and the yolks will film over slightly.
But I’m usually too impatient to do that and just do over easy.
Gack!!! NONONONONONO!
If there is even a hint of liquidity in the yolks the dish is getting sent back. I want my eggs fried hard. Damn near vulcanized. I want to be able to frisbee them across the room if I so desire.
This. I want my eggs overcooked and my breakfast potatoes undercooked. The people who like runny yolks and crispy potatoes are a mystery to me.
visceral shudder
Talk about your oxymorons!
The yellow innards of an egg only turn into food when they are completely solidified by the cooking process.
Ew!
Discourse
I take my over easy eggs and put them on top of my hashbrowns and mix them all up. You could also pierce the yolk on a over easy egg and dip away. That white layer isn’t exactly an impenetrable fortress.
Over easy is best, as i, too, like delicious runny golden yolks, but want my whites cooked. But sunny side up is okay, so long as the white is mostly cooked. The only fried egg I’ll reject outright is one that is overcooked, with a nasty bitter hard dry yolk.
Runny yolk is like melted butter: it’s rich, creamy, and delicious. Hard yolk is okay, but nowhere near as tasty.
Hard whites are like tofu: mild, bland, pleasant. Runny whites are like someone else’s mucus.
I like runny eggs well enough and voted Yes but I prefer them cooked a little harder.
I cook my sunny side up eggs the way I watched them done in Spain, and as recently recommended by José Andrés.
I crack the egg into a layer of hot olive oil. I then spoon the olive oil over the whites, and as desired, maybe once or twice over the yolk. You get big, fluffy whites and a yolk as runny or cooked as desired. Super yummy.
When it comes to eggs, I am a total Guy Fieri. I will cook with them - it’s hard to make decent meatballs without them, for example - but won’t touch eggs for breakfast.
And it’s unnecessary, unless the goal is to meet the strict criteria of “sunny side up”.
A quick flip towards the end shouldn’t spoil the effect. For me the goal is NO RUNNY WHITES.
My mom taught me this method:
- Crack the egg in the skillet per normal.
- Put 1-2 Tbsp water in a small lid that fits inside the skillet while completely covering the egg.
- Cover the egg with the watery lid.
- Wait about 2 minutes.
The egg cooks on the bottom from direct heat, and the steam from the water cooks the top of the egg, while leaving the yolk runny.
You don’t get quite the delicious fried bits of over easy, but it’s also a lot easier.
I spoon the very hot oil over the top to set the white completely. I need the yolks runny to dip my crusty bread into before sneaking them to my canine baby. Sometimes she lets me have some me too.
I used to be grossed out by the idea, but eventually came to think of it as a sauce. Now I love runny yolks!
My favorite method of cooking has already been mentioned - drop the egg into hot oil so the white starts puffing up immediately. Spoon the oil over the top of the egg whites to make sure they’re cooked through. The end goal for me is a crispy egg white and runny yolk. Yumm - eee!