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An Old Trick For Perfect Sunny Side Up Eggs Every Time

Here’s a tip I came across pasted inside one of my old recipe scrapbooks–it’s a tried-and-true for me and works every time! Can there be anything more satisfying than dragging your fork through a runny yolk to ooze and flow over a crispy piece of toast and a side of bacon?

Here’s the trick to fried eggs with the yolks cooked just right—

Up until I came across this tip, my whites were always too crispy or yolks tending to be solid (trying to get that stubborn white fully done and not a goopy slime), this is the only way I can get perfect sunny side ups.

The heat can’t be too high or the edges will get too crispy/crunchy and fried…the heat not too low or the yolk will tend to become hardened by the time the whites are done.

The instructions note to add a bit of water, I’ve also found using an ice cube or two works great as well. Or you can baste the eggs with the hot fat they are frying in, do this once they have set a bit. This trick can result in a skim of film over the yolks, but the results are near spot-on.

Another important step: Make sure to sprinkle them with a pinch of salt while frying. We all know salt enhances the flavor of the food it is added to, but this really makes the eggs sing. Try one with salt and one without, you’ll see what I mean ;).

Although my grandmother was a whiz at making them just-right and I grew up watching her countless times cooking to order for each person at the table (regardless of how many family members were home), sunnyside was one tricky feat for me to master. Her must-dos (for any type of fried egg):

Another tip: Perfectly crispy bacon [1] finishes off breakfast just-right (they’re made in the oven!).