Technique: Eggs - Sunny Side Up

This is more of a lesson than a recipe - because, seriously, the only ingredients to sunny side up eggs are eggs, butter, and water.

The Problem
Most times sunny side up eggs overcook on the bottom and undercook on the top. That's because since there's no flipping, we leave them on the heat a longer time in an effort to cook the top more completely. Runny egg yolks are awesome, but runny whites are lame. This technique will fix your breakfast problems, and, if you read close enough, it just might fix your troubled marriage as well...

Mmm, delicious. Salsa optional

1. Heat a large non-stick skillet over medium heat. Note: try to find a lid that will fit over the pan - you can sometimes use a dinner plate as a ghetto lid.
2. Add a small amount of butter to the pan and allow it to melt. Swirl the butter so it covers the bottom of the skillet. Small amount means ~1 tsp, but don't bother to measure - unless you're crippled with OCD.
3. Crack up to three (3) eggs in a bowl and then gently pour the eggs into the pan - gently shake the pan to distribute the eggs. Even with three eggs, try to leave a little metal showing.
4. Allow the eggs to cook for ~2 minutes.
5. Add a spoonful of water to the pan (on the metal, please), lid-up, and cook for an additional 30 seconds.
6. Remove the lid, admire the firmed texture of the top of your eggs, and evacuate to a plate.
7. Garnish with salt & pepper.

There are only two ways to serve your eggs: alone or on-top of something. I truly love the simplicity of some eggs on a plate (with toast to sop-up yolk), there's nothing better than topping another delicious item with extra cholesterol. Top these already delicious dishes:

• Corned Beef Hash
• Biscuits & Gravy
• Hamburger
• and, I guess that's it...

So, to sum-up, sunny side up eggs are pretty simple.

FAQs

• Why should I crack eggs into a bowl first? >> Surely, it's for your safety. Cracking eggs into a bowl allows you to identify, sequester, and remove pieces of shell that might end-up in the pan. Also, if you crack a particularly nasty egg you won't ruin the entire dish. Note: I have never found a rotten egg - just lucky, I guess...