Eggs Sunny Side Up
Chef Thom
Have you ever order eggs sunny side up in a restaurant and they arrived at your table perfect? The whites where cooked all the way through, the yolk was still soft and gooey they where even nice and round. I know you probably figured it was a special trick the breakfast cook knew and you wished you could do them at home like that. But you also thought they used special pans or have a special stove the used to cook them on.
Well I’m going to show you how to cook your eggs sunny side up and perfect every time and it is just as easy as the way you cook them now. There are a couple of tricks, but nothing special and they can be dome with the pans and utensils you more then likely already have.
First if you can, take your eggs out of the refrigerator a couple of hours before you are going to cook them. The idea is to lit them warm up to room temperature so you get all the egg out of the shell. This is not a necessary step, so if you can’t do it don’t worry.
Next crack the eggs into a bowl and not directly into the pan you will cook them in. You do this for a couple of reasons. First it is a lot easier to get any shell pieces out of a bowl then a hot frying pan, you can use a big piece of eggshell to scoop them out. Also if one of the eggs happens to be bad you will find out before you start cooking them. Also it is a lot easier to keep the yolk whole when you can take your time cracking the shell. 
