I’ve basically perfected my egg-in-a-basket using a non-stick pan with a glass lid:
I punch a relatively smallish hole in the center of the bread, (so the yoke sits somewhat high - I have a baby bottle the right size);
I separate out about 1/2 of the egg white into its own little cup (addint some salt);
I then pre-toast one *very* generously buttered side on the pan (pre-heated to medium-low heat; include the generously buttered center circle bread to one side);
Then I flip the toast and gently pour the egg yolk-with-1/2-whites into the middle hole (hope I used enough butter; some salt added before pouring);
Then I pour the remaining egg-whites to yet another side of the pan and place the glass lid;
Then it sits there on the stove until the top of the yolk shows some cloudiness and the jiggle is minimal.
So this makes it sunny side up, and uses the steam from the separated whites to transfer sufficient heat to the top of the yolk. I’ve had it work a half-dozen times without a hitch.
On a cast-iron griddle I’ve historically just done them over easy, using lots of bacon fat. It’s good but doesn’t have the aesthetic appeal of the other one.
I punch a relatively smallish hole in the center of the bread, (so the yoke sits somewhat high - I have a baby bottle the right size);
I separate out about 1/2 of the egg white into its own little cup (addint some salt);
I then pre-toast one *very* generously buttered side on the pan (pre-heated to medium-low heat; include the generously buttered center circle bread to one side);
Then I flip the toast and gently pour the egg yolk-with-1/2-whites into the middle hole (hope I used enough butter; some salt added before pouring);
Then I pour the remaining egg-whites to yet another side of the pan and place the glass lid;
Then it sits there on the stove until the top of the yolk shows some cloudiness and the jiggle is minimal.
So this makes it sunny side up, and uses the steam from the separated whites to transfer sufficient heat to the top of the yolk. I’ve had it work a half-dozen times without a hitch.
On a cast-iron griddle I’ve historically just done them over easy, using lots of bacon fat. It’s good but doesn’t have the aesthetic appeal of the other one.
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@KingOfWhiteAmerica Excellent technique. Steam is the superior way to handle SSU eggs in terms of its efficacy to failure rate. Butter is a good choice here as well. I have no criticisms.
