I’ve modified my egg-frying technique slightly — I love my fried eggs either sunny side up or over easy, with the yolks liquid and the whites thoroughly cooked.
Occasionally I’ve come into duck eggs, whose yolks are huge — and sunny side up wouldn’t apparently work with them — the yolks would be cold inside, and there’d be a bit of raw white trying to hang on to their edges. So… just one simple modification has improved my sunny side ups immensely.
Oh, yes, the info I have says that any contaminants in eggs are almost certainly to be found in the whites, and that the whites are nutritionally better absorbed AS whites, not as clear bits of uncoagulated stuff. And that the yolks are healthy in any form, but more so while still liquid. (EAT the yolks, folks! The latest research on cholesterol is fascinating…)
The recipe here uses chicken eggs, but I’ve decided I like doing this with these as well.
Prep Time: 5 minutes
Cook Time: 9-10 minutes
Rest Time: Not needed.
Eggs Sunny Side Up With Sautéed Mushrooms
- 1/2 teaspoon whatever cooking oil you like. I use butter, ghee or avocado oil.
- 4-5 ounces of fresh mushrooms, sliced or chopped. Any type you like (morels might be a bit funky in this).
- 1 teaspoon of coconut aminos, or tamari.
- A hint of salt and some pepper to taste.
- 1/16th teaspoon turmeric (optional)
- 1/4 teaspoon tarragon
- 1/4 teaspoon thyme
- An optional splash of hot sauce.
- 2 fresh eggs — I do prefer to get mine from the local farmer’s market. Especially in season, you can’t beat the taste.
- 1 scallion, chopped.
- A touch more ground pepper if you want.
In a small skillet, get your oil hot, on medium heat, then add the mushrooms, and everything but the eggs, scallion and the final touch of pepper. Let them saute about five minutes on medium heat, or until cooked through.
Reduce heat to low medium and crack your eggs into a separate container, not breaking the yolks. Move mushrooms to the side, and drop in your eggs. If you are using an electric cook top, you may want to hold the skillet above the heat for a moment or so. You don’t want the egg whites to char up and bubble and dry to a nasty crisp on the edges. Add the scallions and any additional ground pepper.
Return to the heat, and make sure they aren’t cooking too fast — and COVER! That’s the secret only recently discovered: — for chicken eggs this will be for about three minutes, but while you are working out the cooking nuances of your own range, you may want to look at 2 minutes. For sunny side up rare eggs, they’re done when the thin layer of white at the edge of the yolk begins to cloud over. This provides fully cooked egg whites with yolks that are mostly in liquid phase. (Add a minute or two extra time to duck or turkey eggs.)
Plate and serve, with coffee or tea, and maybe with some fresh fruit.
Obviously you can adapt this to eggs Florentine, eggs with onion, eggs with asparagus… Simply enjoy!