Recipes and Stories

15 February 2016: Sunny-Side-Up

February 15, 2016

Tags: Eggs, American Fried Eggs, Sunny-Side-Up Eggs, Classic American Cooking, Classic French Cooking

Perfect Sunny-Side-Up Eggs are, like all simple cooking, a matter of finesse
Yesterday, a regular reader asked me to devote one of my newspaper columns to the proper way of cooking a sunny-side-up egg. My first reaction was that it’s a very simple process that even a big mouth like me could not stretch out into an entire newspaper story.

My second reaction was to recall that, like all simple things, a properly fried egg does take a little finesse—and finesse is a virtue that is far too often overlooked in the kitchen, especially when the process is a simple one.

Sunny-side up is actually just another name for the classic American-style fried egg. And the real secret to success with it lies in understanding that “fried,” in this instance, is a misleading moniker. (more…)