By FuzzyKiwi on June 18, 2009
"After making perfect roasts, fish, rice, and pasta using the cook-off-of-heat method, I tried it on sunny side up eggs with perfect results every time. A lid is necessary for this recipe's method, and a clear lid is helpful. This is now my go-to snack when I want fast comfort food. After seeing fellow college dormmates make rubber sunny-side-up eggs, I figured posting my method on Zaar might be a good idea to spread the joy of lovely sunny side up eggs in all its runny-yolk glory. Always add salt only right before cooking or after cooking eggs, because salt will start the coagulation process prematurely. In the case of sunny side up eggs, the salt particles will cause the area it's touching to cook faster during the time in the pan, so it's best to leave the salt off until the egg is ready to be served. I love this draped over a slice of bread - simply heaven."
Serving Size: 1 (54 g)
Servings Per Recipe: 1
"this is how I've done my eggs for years...we call them blindfolded eggs tho...since the liquid makes the white over the yolk cook...wonderful on toast with ketchup or hot sauce...my comfort food...good hangover cure too..."