My favorite egg preparation is fried, over easy, in a sandwich my mother makes when I am home for the holidays. For other uses, however, I like my fried eggs "sunny side up," which means the egg is not flipped during cooking. The whites set, but the yolk remains intact, uncovered, and rather runny. Great for breakfast with toast, or serving atop vegetables or even soups.
A Sunny Side Up Egg
Next time you are preparing vegetables and the dish seems a bit short of perfect, drop a sunny side up egg on top of each serving. From pedestrian to epicurean in minutes.
Makes two fried eggs.
Ingredients:
2 tablespoons unsalted butter
2 large eggs
sea salt, to taste
freshly-ground black pepper, to taste
Heat a nonstick skillet over medium heat. Add the butter.
Drop heat to low and cook just until the whites set
Once melted and hot, gently crack the eggs into the pan, keeping them separate. Lower heat to low. Cook until the whites are set but the edges are not brown and the yolk remains runny, 60-90 seconds.
Using a plastic spatula, remove the eggs from the pan. Add salt and pepper to taste. If eating alone or on toast, garnish with a little chopped chive or Italian parsley. Serve immediately.
In Spain and some parts of Mexico it is customary to fry the egg in olive oil, not butter. Make sure the oil is really hot first (not smoking, obviously). This makes the egg's white bubble and retain pockets of olive oil, which makes it delicious.
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