One of the first things I learned in culinary school was that the obnoxious tall white hats with the 100 pleats we wore represented the 100 different ways you can cook an egg. Something tells me that Marie-Antoine Carême (the father of French cuisine and reason the toque became the iconic piece of a chef’s uniform) would disagree, but it does make for an interesting fact to share with die-hard foodies. That being said, eggs are quite a big deal in the culinary world.
Another egg-citing thing they taught me in culinary school is that eggs are one of the toughest ingredients to “master”. With varying degrees of temperature, time, and finesse standing between you and that perfectly appetizing egg, it’s no wonder I had to spend weeks standing over a sauté pan with those yellow yolks staring up at me. Maybe they were right about those 100 egg recipes after all. But I’m happy to report that it’s actually not that difficult to cook
an egg your favorite kind of egg. And my favorite way to eat them is sunny-side up.
Golden runny yolk, unturned, and crispy underneath; a sunny-side up egg is great for breakfast, on a burger, over grilled asparagus, or on a salad. The yolk provides that luscious, velvety sauce without adding additional ingredients. (Thanks, American Heart Association, for taking the fear out of eating eggs!)
Yields one serving
- 2 eggs
- 3 tbsp. avocado oil (or your favorite oil)
- salt and black pepper to taste
Add oil to non-stick saucepan on medium-high heat. When oil is almost smoking (try the oil test from my tomato compote recipe!), add the two eggs. Add salt and pepper to the top. Cook for 1 ½ minutes, or until edges are brown and whites are opaque. Want over-easy or over-hard eggs? Cook eggs on one side for 1 minute, then turn over and cook for additional 30 seconds for over-easy, additional minute for over-hard.