I’m back with the final installment of the How Do You Like Your Eggs? series. Today, we will cover sunny side up eggs, over easy eggs, and poached eggs. If you missed the first part where I covered Thai egg staples – the fried egg, very soft-boiled eggs, and soft-boiled eggs, make sure to check it out here. In part 2 I continued with scrambled eggs, egg pudding, and hard-boiled eggs.
Let’s talk about eggs, sunny side up. I grew up around cousins who ordered sunny side up eggs religiously. The way they ate the eggs was similar to a religious ritual. They carefully cut around the yolks, making sure not to accidentally puncture it. The whites had to be eaten dipped in ketchup with a bite of hash browns. Once that process was completed, they would proceed to the yolks. Each yolk was consumed in one bite so that the heavenly creamy yolk broke in their mouths. It was not a good time if they happen to fail at this and broke the yolk before it hit their mouths. My family’s weird. Let’s not talk about it. If you’ve never made sunny side up eggs before, it will probably take a couple of sacrificial eggs, but with a little practice, you’ll get the hang of it. In my experience, it’s a balance of heat control and oil-scooping technique.
My aunt, mother to the aforementioned cousins, would order her eggs over easy. I’m wondering why I know so much about my relatives’ egg-eating habits. Is anyone else as aware of their family’s egg-eating habits as much me? Maybe I just noticed weird things as a kid :/ Anyway, she would order eggs over easy and that’s how I know about their existence. Otherwise, I might have been left eggnorant seeing that I do not remember ever being exposed to them in my adult life. It would have been tragic. So, if you’ve never been exposed to eggs over easy, consider this your introduction. You’re welcome :)
The poached egg will be wrapping up this series. I only ever have a poached egg with eggs benedict, but considering this series was about all sorts of egg preparation, I was compelled to attempt to master this delicate little gem. Like the sunny side up egg, it is a little tricky and is all about controlling the egg drop (I have a control issue if you haven’t noticed. Admitting you have a problem is the first step to treatment, right?). Again, it will take a few sacrificial eggs, but practice makes progress! I have faith in you! If I can do it, you can too! Go team go! ;)
And, that’s a wrap! I hope you enjoyed learning how to make different types of eggs and that you learned something new (I certainly did). Maybe you even gave one of the methods a try. If you did/will, please tag it with #thepkpway. I would love to see your results.
Eggs Sunny Side Up
Ingredients
- Canola Oil
- Fresh Eggs
Instructions
- Heat a skillet over low heat. Test the heat level of the skillet by sprinkling in some drops of water. If the water sizzles and immediately evaporates, the skillet is hot enough.
- Add enough oil to cover the bottom of the pan*
- Crack an egg into a small bowl**
- Slowly pour the egg out of the bowl and into the skillet, holding the bowl as close to the oil's surface as possible while still being careful.
- Allow the egg white to set for about 10 seconds in the skillet to form a solid white border around the edge.
- Remove the skillet from the heat and slightly tilt the skillet away from you to collect the hot oil to one side. With a coffee spoon, gently spoon the hot oil over the whites only, starting from the base of the yolk and allowing the hot oil to flow down the white.
- Continue around the base of the yolk until the whites are no longer transparent.
- Return the skillet to the heat and finish off the eggs by spooning the oil over the yolk about 10 times. The surface of the yolk should not look raw, but the inside should still be wiggly when shaken.
- With a spatula, transfer the eggs to a paper towel-lined plate to soak up any excess oil.
- Repeat steps with any remaining eggs.
Notes
Technique from The Pioneer Woman
Over Easy Eggs
Ingredients
- Canola Oil
- Fresh Eggs
Instructions
- Heat a skillet over low heat. Test the heat level of the skillet by sprinkling in some drops of water. If the water sizzles and immediately evaporates, the skillet is hot enough.
- Add enough oil to cover the bottom of the pan*
- Crack an egg into a small bowl**
- Slowly pour the egg out of the bowl and into the skillet, holding the bowl as close to the oil's surface as possible while still being careful.
- Allow the egg white to set for about 10 seconds in the skillet to form a solid white border around the edge.
- Remove the skillet from the heat and slightly tilt the skillet away from you to collect the hot oil to one side. With a coffee spoon, gently spoon the hot oil over the whites only, starting from the base of the yolk and allowing the hot oil to flow down the white.
- Continue around the base of the yolk until a small ring of transparent white is visible around the base of the yolk.
- Return the skillet to the heat and carefully flip the egg so that the yolk side is now in contact with the skillet. Allow to cook for 1 minute undisturbed. Flip over again to ensure that the yolk is whited over.
- With a spatula, transfer the eggs to a paper towel-lined plate to soak up any excess oil.
- Repeat steps with any remaining eggs.
Notes
Poached Eggs
Ingredients
- Water
- Fresh Eggs
Instructions
- Bring water to a boil in a high-rimmed skillet. Lower the heat until the water is at a light boil or an aggressive simmer.
- Crack an egg into a small bowl*
- Slowly pour the egg out of the bowl and into the skillet, holding the bowl as close to the water's surface as possible while still being careful. Do not pour the entire egg at once. Instead, pour enough of the white to make contact with the water while still holding the bowl over the skillet. The white should almost instantaneously solidify.
- Continue to introduce the egg into the water in this manner until all of the egg is in the skillet.
- Allow a few seconds for the remainder of the whites to solidify.
- Fold each end of the white over the yolk.
- Remove the egg with a slotted spoon.
- Repeat steps with any remaining eggs.
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I learned so much about eggs in the last 10 minutes, I can’t even. Awesome 3-part series!