|
My Dad liked a sunny side up egg he would dip his toast into the yolk. I like them to sometimes. Mom taught me how she would take a big dollop of oleo let it melt in low medium heat. Then with great care crack an egg gently into the pan. She said you want to let it whiten on the bottom but not so hot it bubbles the whites. when they get opaque with just a little runny on top take a spoon and spoon the oil over the whites not the yolk. Once they stiffen a good thin spatula and walla.
I do this but I use veg or canola oil. It take patience and time so if in a hurry go with a over easy. Fresh eggs are a plus but are hard to find in a grocery. When my Grandparents were alive we had farm fresh. Sunny up are easiest if you go to Town Topic or if anywhere near Nevada Mo. White Grill. They are artists with a grill and spatula.
|