Sophisticated Savories

Sophisticated Savories

Wednesday, June 26, 2013

Sunny-side Up Egg

Sunny-side up eggs

First of all... have always loved the name.

Second... the brilliance lies within the yolk. Now granted, yes - too many yolks and you will boost your cholesterol in spades. However, an occasional yolk every now and again will not do your body harm.

When cooking sunny-side up eggs, I will generally only use a medium-heat. Why? The egg white portion of an egg cooks incredibly quickly. If on a high-heat, the egg white will cook immediately, leaving the yolk completely raw.

Gooey mess.

More often than not, I will drizzle a small amount of olive oil on a sauté pan, then gently smear it around the bottom of the pan with a paper towel... leaving enough of the oil to prevent the egg from stcking to the bottom. On a medium heat, carefully crack the egg and allow to gently flow from the shell to the pan. At this point, your job is almost finished. Simply allow the egg to cook slowly. You will see the egg white turn from translucent to a bright white - as well as the yolk begin to firm and radiate a vibrant yellow. The egg will be ready only after a few mintutes. If you carefully shake the sauté pan, the yolk will wiggle, but remain in tact. You may then remove the sauté pan off the heat, while keeping the egg on the pan (it is still cooking from the "carry-over" heat - until you are ready to plate.

A brilliant combination? I had some left-over split pea soup that I warmed on the stove. Because I kept the consistency quite thick, it was easy to plate as a "sauce" because it kept its shape on the plate. I also added fresh avocado, green onions, left-carrot/caramazled onions and a slice of gluten-free bread... and edible flowers...


Back to the egg yolk... the first incision of the fork and knife allow the yolk to cascade a natural "sauce" - engulfing the entire dish. Because it is only one yolk, it is not overpowering - but rather, complimentary to the entire breakfast.

Do it... you know you want to!

“It may be hard for an egg to turn into a bird: it would be a jolly sight harder for a bird to learn to fly while remaining an egg. We are like eggs at present. And you cannot go on indefinitely being just an ordinary, decent egg. We must be hatched or go bad.” - C.S. Lewis

Love y'all dearly! 

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