Cooking Sunnyside Eggs.........Help!!!! [Archive]

FUNKMAN

11-05-2006, 02:38 PM

you have to melt just enough butter to the non-stick pan. too much and it's yucky. then as one side cooks through you want to lean the pan towards you as you slide the utensil underneath. then flip with some dilacateness(hope that's a word)  after i flip i turn the heat from medium to low so there's less chance to overcook the yolk(sp?) and leaves more for dipping.  to not crack the yolk when cracking the egg crack it with a butterknife then spread with your fingers

ChimneyFish

11-05-2006, 02:45 PM

Cooking eggs at 6:30 at night????Whaddaya some kind of animal????<img src="http://www.ronfez.net/messageboard/tiny_mce/plugins/emotions/images/tongue.gif" border="0" />        Love doing the breakfast for dinner thing.I just break the egg on the side of the pan, and I use a little bit of Pam. Just enough to put a very thin coat on where you're cooking the egg.

Landblast

11-05-2006, 02:48 PM

FUNKMAN wrote: you have to melt just enough butter to the non-stick pan. too much and it's yucky. then as one side cooks through you want to lean the pan towards you as you slide the utensil underneath. then flip with some dilacateness(hope that's a word) after i flip i turn the heat from medium to low so there's less chance to overcook the yolk(sp?) and leaves more for dipping. to not crack the yolk when cracking the egg crack it with a butterknife then spread with your fingers  eggcellent advice Funkman! Hey mdr55, if you do tricky things like sunnyside etc. alot, crack open your check book and invest in a really good non-stick pan, it goes a long way.

mdr55

11-05-2006, 02:54 PM

Can you cook Sunnyside Eggs in the microwave? (The reason I ask is because I cook scrambled eggs in the microwave). Isn't that how Dunkin Donuts cook the eggs for their crossiantwiches?

Sheeplovr

11-05-2006, 03:02 PM

low heat long cooking ive seen nana do it all the time

Landblast

11-05-2006, 03:05 PM

mdr55 wrote: Can you cook Sunnyside Eggs in the microwave? (The reason I ask is because I cook scrambled eggs in the microwave). Isn't that how Dunkin Donuts cook the eggs for their crossiantwiches?   never tried sunnyside eggs in the nuke, if you love eggs like I do, I like to have them all the time and suunyside eggs are sweet so get a good pan, a small-medium spatula your comfortable with and practice, practice, practice,...attack it.

ShelleBink

11-05-2006, 03:12 PM

Go to a diner.  Order them.

OGC

11-05-2006, 03:13 PM

ADF

11-05-2006, 03:25 PM

ChimneyFish wrote: I just break the egg on the side of the pan, and I use a little bit of Pam. Just enough to put a very thin coat on where you're cooking the egg.  You shouldn't use Pam on a nonstick surface.  Over time, it will build up and ruin your pan.  Your best bet is to use a little butter or oil or even a combination of the two.

Death Metal Moe

11-05-2006, 03:30 PM

Cooking sunny side up eggs is all about low heat, like Sheepy said, and don't be afraid to use a little more butter than you might think is good to.  Put in a coule tablespoons of butter and let it melt.  Now when it's done, crack like 3 or 4 eggs into the hot pan.  As they are sitting there, take your spatula and create pockets that more egg white can fall into around the yolk.  This will help minimize the amount of that fucking disgusting egg snot that short order cooks leave on your eggs at diners.  Just put the flat edge down right next to the yolk, careful not to peirce it, and pull away a little so egg white can fall in.When you see a few bubbles form in the yolk, it's done for my liking.  Salt and pepper to taste.  Enjoy with a buttered English Muffin, taylor ham, bacon, sausage links and sausage patties.

Fez4PrezN2008

11-05-2006, 03:38 PM

Just flip 'em for over easy... That way it doesn't look like two anemic boobs staring at you on the plate.

FUNKMAN

11-05-2006, 03:41 PM

Landblast wrote:  FUNKMAN wrote: you have to melt just enough butter to the non-stick pan. too much and it's yucky. then as one side cooks through you want to lean the pan towards you as you slide the utensil underneath. then flip with some dilacateness(hope that's a word) after i flip i turn the heat from medium to low so there's less chance to overcook the yolk(sp?) and leaves more for dipping. to not crack the yolk when cracking the egg crack it with a butterknife then spread with your fingerseggcellent advice Funkman! Hey mdr55, if you do tricky things like sunnyside etc. alot, crack open your check book and invest in a really good non-stick pan, it goes a long way. thanks budday!  i just realized though i gave him instructions for "over-easy"i'm a dopei never get sunnyside, too much chance to get uncooked whites, if you're good at over-easy then you get plenty of yolk and less chance for uncooked white

This message was edited by FUNKMAN on 11-5-06 @ 7:51 PM

feralBoy

11-05-2006, 03:59 PM

Non-stick pans really help.  Also use room temperature eggs.  Most people used cold eggs, and cold eggs and hot pans equals alot of sticking.  Once you drop the eggs in the pan, add a tablespoon of water to the pan, then cover the pan with a lid, or a plate.  The water will turn into steam and cook the top of the egg so you don't get a slimy top.

Landblast

11-05-2006, 04:04 PM

FUNKMAN wrote: Landblast wrote: FUNKMAN wrote: you have to melt just enough butter to the non-stick pan. too much and it's yucky. then as one side cooks through you want to lean the pan towards you as you slide the utensil underneath. then flip with some dilacateness(hope that's a word) after i flip i turn the heat from medium to low so there's less chance to overcook the yolk(sp?) and leaves more for dipping. to not crack the yolk when cracking the egg crack it with a butterknife then spread with your fingerseggcellent advice Funkman! Hey mdr55, if you do tricky things like sunnyside etc. alot, crack open your check book and invest in a really good non-stick pan, it goes a long way. thanks budday! i just realized though i gave him instructions for "over-easy"i'm a dopei never get sunnyside, too much chance to get uncooked whites, if you're good at over-easy then you get plenty of yolk and less chance for uncooked white

This message was edited by FUNKMAN on 11-5-06 @ 7:51 PM    oh shit, Funkman, I got sunnyside mixed w/ overeasy too,...

FUNKMAN

11-05-2006, 04:11 PM

Landblast wrote:  FUNKMAN wrote: Landblast wrote:  FUNKMAN wrote: you have to melt just enough butter to the non-stick pan. too much and it's yucky. then as one side cooks through you want to lean the pan towards you as you slide the utensil underneath. then flip with some dilacateness(hope that's a word) after i flip i turn the heat from medium to low so there's less chance to overcook the yolk(sp?) and leaves more for dipping. to not crack the yolk when cracking the egg crack it with a butterknife then spread with your fingerseggcellent advice Funkman! Hey mdr55, if you do tricky things like sunnyside etc. alot, crack open your check book and invest in a really good non-stick pan, it goes a long way. thanks budday! i just realized though i gave him instructions for "over-easy"i'm a dopei never get sunnyside, too much chance to get uncooked whites, if you're good at over-easy then you get plenty of yolk and less chance for uncooked whiteThis message was edited by FUNKMAN on 11-5-06 @ 7:51 PM    oh shit, Funkman, I got sunnyside mixed w/ overeasy too,... i guess you can say we got it "scrambled"    hahahahaha   <img src="http://www.ronfez.net/messageboard/tiny_mce/plugins/emotions/images/rolleyes.gif" border="0" />

Landblast

11-05-2006, 04:12 PM

sweet.

WhistlePig

11-06-2006, 01:01 AM

Get a cast iron pan if you want to cook really good eggs.

Don Stugots

11-06-2006, 01:47 AM

Landblast wrote: FUNKMAN wrote: Landblast wrote: FUNKMAN wrote: you have to melt just enough butter to the non-stick pan. too much and it's yucky. then as one side cooks through you want to lean the pan towards you as you slide the utensil underneath. then flip with some dilacateness(hope that's a word) after i flip i turn the heat from medium to low so there's less chance to overcook the yolk(sp?) and leaves more for dipping. to not crack the yolk when cracking the egg crack it with a butterknife then spread with your fingerseggcellent advice Funkman! Hey mdr55, if you do tricky things like sunnyside etc. alot, crack open your check book and invest in a really good non-stick pan, it goes a long way. thanks budday! i just realized though i gave him instructions for "over-easy"i'm a dopei never get sunnyside, too much chance to get uncooked whites, if you're good at over-easy then you get plenty of yolk and less chance for uncooked white

This message was edited by FUNKMAN on 11-5-06 @ 7:51 PM oh shit, Funkman, I got sunnyside mixed w/ overeasy too,...    you mean its not the same thing?  who knew?

Gaia

11-06-2006, 12:33 PM

Do you burn water?

ChimneyFish

11-06-2006, 12:44 PM

ADF wrote:  ChimneyFish wrote: I just break the egg on the side of the pan, and I use a little bit of Pam. Just enough to put a very thin coat on where you're cooking the egg.  You shouldn't use Pam on a nonstick surface.  Over time, it will build up and ruin your pan.  Your best bet is to use a little butter or oil or even a combination of the two. The pan I use is very old, so I don't know if it's nonstick. However, I didn't even know that.And like Funk and landblast, I was confused with over-easy.

mendyweiss

11-06-2006, 03:50 PM

SInce we be talking breakfast,do you call em pancakes, hot cakes, buckwheat cakes, or a stack?

johnniewalker

11-06-2006, 07:28 PM

I'm afraid to start a new topic and this seems similar in idea... Alright I bought pesto but I don't know what to do with it.  I eat pasta everyday, so what do I do to make it work with pesto.  I have shrimp, chicken, and cheese and sauce too.  Any ideas???

Fez4PrezN2008

11-06-2006, 07:45 PM

Recipe idea for you...Shrimp, chicken, and pest poppers...<img src="http://i115.photobucket.com/albums/n293/JBphotojunk/Pestopoppers.jpg" border="0" />Did you say "pests" or "pesto"?

ADF

11-06-2006, 08:08 PM

All you do with pesto and pasta is mix the two together, grate/slice some parmesan on top, and you're golden.

PapaBear

11-06-2006, 08:32 PM

mdr55 wrote: Can you cook Sunnyside Eggs in the microwave? (The reason I ask is because I cook scrambled eggs in the microwave). Isn't that how Dunkin Donuts cook the eggs for their crossiantwiches? I spray the inside of a bowl with Pam, break an egg into the bowl, break the yoke (if you don't, it will explode), cover it with a paper towel, and nuke it for 60 seconds. Of course, it's not as good as fried, but it comes out the perfect size to fit between two Eggo waffles. Throw in a hash brown patty, and you have one hell of a deliciously artery clogging breakfast sandwich.

WhistlePig

11-06-2006, 09:12 PM

I'm starvin'! Earl, we got any deliciously artery clogging breakfast
sandwiches around here?

ChimneyFish

11-07-2006, 12:30 PM

Fez4PrezN2008 wrote: Recipe idea for you...Shrimp, chicken, and pest poppers...<img src="http://i115.photobucket.com/albums/n293/JBphotojunk/Pestopoppers.jpg" border="0" />Did you say "pests" or "pesto"?Are those maggots????

Kurtis9

11-07-2006, 12:33 PM

I suck at cooking eggs, I could cook a 4 course meal before I perfect cooking eggs. I just elect to scramble.

mdr55

11-11-2006, 07:54 AM

******Update******  So today I incorportated all the tips that everyone provided. Room Temperature EggsFrying panMelted butterCovered topa drop of water and viola!!!!!   Sunnyside Eggs!!!!I even turned one of them over easy. Thanks for all you help. You all are the best.<img border="0" src="http://www.ronfez.net/messageboard/tiny_mce/plugins/emotions/images/thumbup.gif" />

Fez4PrezN2008

11-11-2006, 08:46 AM

ChimneyFish wrote: Fez4PrezN2008 wrote: Recipe idea for you...Shrimp, chicken, and pest poppers...Did you say "pests" or "pesto"?Are those maggots????Yes, that was the bit... "PESTS" instead of "PESTO" - Get it? .../muttering 'fucking ham & egger' under my breath (still luv ya bro)/ Should I put you in the 2% that don't get the bit or the 95% of the get the bit that mock the don't get the bit camp? [refer to Are Ron & Fez getting fired thread if you need to catch up on that bit too!] PS - JJ, I am still waiting for prize drawer for that magnificent show of math skills by the way. What the fuck do I have to do to get a mod quote anyway too? (Have something interesting to say? Guess I'm screwed then)

FUNKMAN

11-11-2006, 08:59 AM

when i was a wee lad me mum would make soft-boiled eggs and scoop them out into a cup.  i think i attempted once to make some and failed miserably. a kings ransom for anyone who can make the perfect soft-boiled egg and fedx it to me...

Fez4PrezN2008

11-11-2006, 09:04 AM

Hey, me too - that what we called "German Eggs" or "3 minute eggs"... That name is the key to cooking them too... Boil a pot of water, use room temp eggs, and cook for about 3 mins. I like mine more like 4 ish minutes, 3 mins is a little runny. Fish them out, hold in a towel, crack with a knife and wha-la... German Eggs. Add Butter, Salt & Pepper, and a couple drops of Tabasco is a must. Mmmmm Mmmm... Damn, now I am hungry... Good luck Funk

Gvac

11-11-2006, 09:05 AM

Scrambled eggs and the occasional omelet are as adventurous as I get in the kitchen.  I'm lethal behind the stove.  Literally. I wish I was a better cook, and I really wish I knew how to make poached eggs and a hollandaise sauce.  That's some good shit right there.

Gimp

11-11-2006, 09:07 AM

WhistlePig wrote: I'm starvin'! Earl, we got any deliciously artery clogging breakfast
sandwiches around here?  Fresh out.

FUNKMAN

11-11-2006, 09:37 AM

Fez4PrezN2008 wrote: Hey, me too - that what we called "German Eggs" or "3 minute eggs"... That name is the key to cooking them too... Boil a pot of water, use room temp eggs, and cook for about 3 mins. I like mine more like 4 ish minutes, 3 mins is a little runny. Fish them out, hold in a towel, crack with a knife and wha-la... German Eggs. Add Butter, Salt & Pepper, and a couple drops of Tabasco is a must. Mmmmm Mmmm... Damn, now I am hungry... Good luck Funkthanks budday... yeah i rememeber them being one of the most delicious things i ate as a kid. used to just add a little salt....