Sunny Side Up Egg Recipe.

Introduction



The sunny side up fried egg is one of the simplest yet most demanding classics in cooking. Behind its apparent simplicity lies the mastery of heat and timing: the whites must set delicately without burning, while the yolk remains glossy and runny.
Top chefs emphasize the importance of the quality of the eggs and the fat used. As Chef Paul Bocuse notes: “A perfectly cooked egg requires patience and respect for the ingredient.”

MIBE illustrations - waving egg Pan selection: Always use a high-quality stainless steel pan. This ensures even heat distribution and uniform cooking. Non-stick pans, however, can be harmful to health.

Recommended pan sizes: 20–25 cm for 1–2 eggs, 25–30 cm for 3–4 eggs, and 30–35 cm for 5–6 eggs. Make sure each egg has enough space to avoid overlapping, which guarantees even cooking and a perfect shape.

For a perfectly round shape, place a 7–8 cm cooking ring in the pan before cracking the egg. This helps contain the whites and creates a neat presentation, ideal for a croque-madame or hamburger.

Some chefs add a pinch of salt at the beginning, others at the end, to preserve the tenderness of the white and the brilliance of the yolk.

Hervé This, molecular gastronomy researcher, advises letting the butter turn lightly brown so it flavors without overcooking the egg.

Michel Guérard explains that the pan should be hot but not too hot. The butter must be browned, and the egg added gently.

According to Bernard Loiseau, cooking a fried egg requires precision: the white must be cooked without becoming hard, and the yolk must remain intact.

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The Recipe



Preheat the pan over medium heat (6/10).
Add a generous piece of butter.
When the butter turns lightly brown, add the egg.
Continue cooking on low heat (5/10), letting only the white set.
Cooking time is about 4 minutes, depending on the pan size and the number of eggs.

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Additional Tips



To perfectly cook fried eggs, a simple and effective technique is to crack each egg into a plate or small bowl before gently sliding it into the pan.

This method offers several advantages:
- Preserving the yolk: it stays intact and centered, ensuring a beautiful presentation.
- Better white shape: sliding the egg from one side to the other allows the whites to spread evenly without splashing.
- Safety and cleanliness: avoids shell fragments and allows you to check the egg’s freshness before cooking.

With a bit of skill, it is also possible to crack all the eggs into a large plate and slide them into the pan one by one, starting from one edge and moving the plate across the pan.

Tasty Wall Art

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After noticing among my friends and family that many people cook approximately, when just a little precision and minimal effort can lead to excellent results, and being passionate about cooking, I created cuisinerlesoeufs.fr to share my recipes with you.
"The Egg as King" is a (bad) pun on the "spoiled child," both to honor it and because the egg is fragile and precious, yet always at the center of everything (!).
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