To have an egg truly sunny side up, the yoke still needs to be runny, which I personally think is gross. However, I decided to test this technique just to see how everything would turn out, and I was very pleased with my solid yoked egg. Rather than being dry and barely palatable, my solid yoke was still moist and delicious. Plus, this has got to be the easiest way in the world to cook an egg. There was no scrambling, no flipping and praying the yoke didn’t break, and no boiling water.
To accomplish this technique:
- Heat a frying pan to medium-low heat.
- Coat with butter (this applies to both non-stick and regular pans).
- Crack the eggs into the pan.
- Salt and pepper.
- Cover the pan with a lid.
- Enjoy when yoke is desired texture.
For a true sunny side up, you would only let it cook covered for about 45 seconds, and then be done. But for those of us who can’t stand an egg to be runny or even a little bit gooey, cook it for 2-3 minutes. The low heat and the steam trapped by the lid will keep the egg from burning, and you will have a very delicious egg. Also, something to look for if you’re cooking it for longer, the white of the egg will start to bubble. It actually looks kind of cool once you get over the initial shock of “what is my egg doing?”