I don't know that it is a true sunny-side up egg if you get a whitish film on the yolk. Yeah, that's a technicality that shouldn't change the flavor... and certainly wouldn't bother me.
CD
Making sunny side up eggs in the microwave
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I don't know that it is a true sunny-side up egg if you get a whitish film on the yolk. Yeah, that's a technicality that shouldn't change the flavor... and certainly wouldn't bother me.
CD
casey have you never 'basted' a frying egg in butter (or bacon fat)? It not only cooks the whites near the yoke but gives the covering of the yokes a slight white-ing. To me, the steam is doing the same thing.
I've found (at least for me) that by not 'steaming' or 'basting' the egg, that by the time the whites near the yolk are finally firm - so is the yolk (or almost)! So in situations where I cannot 'steam' or 'baste' - I do a quick flip (and pray I don't break the yolk) aka 'over-easy'.
Mind you, I'm talking really fresh eggs here where the whites are still quite 'stand up' firm.
I've found (at least for me) that by not 'steaming' or 'basting' the egg, that by the time the whites near the yolk are finally firm - so is the yolk (or almost)! So in situations where I cannot 'steam' or 'baste' - I do a quick flip (and pray I don't break the yolk) aka 'over-easy'.
Mind you, I'm talking really fresh eggs here where the whites are still quite 'stand up' firm.
Yes, I have. But I don't know if those are, technically, sunny-side up. Not that it really matters, to me. I don't know what the OP thinks of that.
BTW, I don't like sunny-side up. I like over-easy or basted eggs, but not what has been served to me as sunny-side up in diners. If there is even a slight hint of uncooked whites, I don't want it.
CD
Absolutely! Makes me gag. In a restaurant I always order "over-easy" just to prevent that.
so here's the answer for all.... consider basted or steam as Sunny Side Up on a Cloudy Day.
so here's the answer for all.... consider basted or steam as Sunny Side Up on a Cloudy Day.
Andy M.
Certified Pretend Chef
I don't eat much of the egg whites so it matters little. My focus is ending up with runny yolks that aren't broken.
Do yolk men do running yolks?
Same, I always ask for over easy in a resto. No slimy, uncooked egg white for me please. Since I almost always break the yolk if I flip the egg over, I started putting a lid on the skillet with eggs, years ago. I have never bothered to put any water in the pan, just put the lid. There seems to be plenty of moisture in the air over the egg to get that white cooked.
Yeah, I found it does work if you put the lid on almost immediately. I usually decide last minute between basting, steam or flipping.
BurnsWater
Cook
Actually, I've NEVER had an egg that sucked from the microwave. I get delicious eggs 100% of the time, super fast and with zero extra cleanup… I'm just having trouble getting the yolk to be exactly the way I want it. Small price to pay… but I'd still like to be able to fix that, which is the purpose of this thread, which was NOT meant to be a general discussion of making eggs in the microwave, lol!
Are your eggs the same temperature each time you cook them in the microwave? If they are colder or warmer some of the time, that would effect cooking time and possibly the way the yolks cook.
BurnsWater
Cook
If you check out the MasterClass article in my header post, you'll see that the trick is to preheat the plate, which makes the white cook faster than the yolk.
BurnsWater
Cook
That sounds gross, aside from the fact that I don't own a nonstick pan and will not be purchasing one.
If you don't like a food without adding fat to it, why bother eating that food, why not just eat something else that doesn't require added fat?
BurnsWater
Cook
An on topic comment, at last! All my eggs come straight from the same carton in the same spot in the refrigerator… But granted, a refrigerator is not the same temperature 100% of the time. That might actually be the reason that the results are not always the same, good thought!
So why don't you take your egg(s) out of the fridge a good 10 or maybe even 15 minutes before to have them at room temperature? Or perhaps slide them (in the shell) into a glass of warm tap water for 10.
All you can do is try.
All you can do is try.
You were the one who didn't want to have to use too much butter when cooking your egg. Aunt Bea gave you a method, which you call gross. (I can't see what is gross about water, but never mind.) You don't have to use more than the half a tablespoon of butter, the amount recommended by the linked recipe, on a non-stick pan to cook an egg. The fact that you don't have or want a non-stick pan is actually more relevant.
Well then, it doesn't seem I can help you. Personally, I have no idea how to fix your problem, other than cooking your eggs in a pan, which you have zero interest in doing, so any advice I can give is pretty useless. Good luck to you.
CD
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Now that I have read the recipe, I notice it doesn't say how big the the plate is or what it is made of. Are you using the same kind and size of plate every time you cook egg in the MW. If that isn't the same every time, that might matter too.
GotGarlic
Chef Extraordinaire
You can just use water, like Aunt Bea described and as blissful does - she doesn't cook with any fat at all. What you call picky I call precise. Steaming and frying are not the same things.
BurnsWater
Cook
Excellent idea! I clearly need to do some testing to see if the temperature of the egg changes my results!
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