Sunnyside-Up Eggs (Done Right!)

From the book The Basic Gourmet Entertains by Diane Morgan, Dan Taggart, and Kathleen Taggart

Serves

8

Introduction

People who love the taste of eggs–meaning egg yolks, really–usually like their eggs done one of several ways: scrambled softly, poached, soft-boiled, “over easy,” or “up,” often called “sunnyside up.” The common theme in these preparations is that the egg white is cooked until it is set, but the yolk remains soft and liquid. Egg lovers so crave the taste of the warm but not solid yolks that some of them hoard the yolk until the last minute. One thing you can count on is that your guests will respect you for offering them up-style eggs, which are easier to prepare than most cooks think. A decent 12-inch nonstick frying pan, with lid, and a thin-bladed metal or plastic spatula are the tools needed. A well-seasoned cast-iron frying pan is a classic tool too, of course.

Ingredients

	2	Tbsp. unsalted butter or vegetable oil
	16	large eggs, room temperature
	~	Salt and freshly ground black pepper, to taste
	~	Freshly chopped parsley, for garnish
	1	small bottle ketchup (optional)
	1	small bottle hot-pepper sauce (optional)

Steps

1. Gently warm a large serving platter on which to serve eggs. Heat frying pan over medium heat for 1 to 2 minutes, add butter or oil, then reduce heat to medium-low. When butter has melted, crack eggs into pan, 4 or 5 at a time, without crowding. Season with salt and pepper. Sprinkle 1 tablespoon water around edge of pan and cover–the water turns to steam, which helps cook top of eggs, eliminating the need to turn them. Cook, covered, 1 to 2 minutes, then check eggs–they are done when whites are set on top and yolks are still runny. Remove eggs to serving platter and continue cooking remaining portions. Sprinkle a little parsley over eggs just before serving. Accompany with ketchup and hot-pepper sauce, if desired.

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