Breakfast assistance?

Question

I like sunny side up eggs, but I don't like them runny. So everytime I try to not make them runny, I burn everything but the yellow, and its still runny. Does anyone have any advice for cooking better eggs? Or another style of eggs that might be a better choice for the culinarily challenged?

Answer 1

Poached eggs may work better for you.  Boil a pot of water.   Crack an egg right into the water (no shell).  Boil for 4 minutes (maybe 5 minutes for a fully cooked yolk depending on the size of the egg).

Use a slotted spoon to get it out and enjoy :-)

Answer 2

Turn down the stove temperature to low. It takes longer but your egg won't burn and will have more time too cook.

Answer 3

cook them at a lower temperature and cover them with a lid, this will allow the tops of the whites to cook and the yolk to get a little cover in it but enough that they are still a bit dippy for toast.

Answer 4

Maybe try them over medium?  That's how my husband likes them, and it seems very close to sunny side up, except the yellow is slightly firm.

Answer 5

I would say you need to fry your eggs on lower heat so that it can get cooked through without burning anything else.  Also, make sure you have plenty of oil, butter or grease in the skillet when you begin to fry.  I usually fry my eggs by heating the skillet to medium heat, then putting the eggs and and immediately turning the heat to low.  Also, read below, I guess using a lid helps.

'Over well', — cooked on both sides until the yolk has solidified

'Over hard', also called 'hard' — cooked on both sides until the yolk has solidified; yolk broken.

'Over medium' — cooked on both sides; the yolk is of medium consistency and the egg white is thoroughly cooked.

'Over easy', also called 'runny' — cooked on both sides; the yolk is a thin liquid, while the egg white is partially cooked. This is occasionally called 'sunny side down.' These are also commonly referred to as 'dippy eggs' or 'dip eggs' by Marylanders and by Pennsylvania Dutch persons living in southern Pennsylvania, mainly due to the practice of dipping toast into the yolk while eating. Also called 'treasure eggs' in southwestern Pennsylvania.

'Sunny side up' — cooked only on one side; yolk is liquid (the oil or fat may be used to baste the sunny side, however.) The egg white is often still rather runny as well. This is often known simply as 'eggs up'. Covering the frying pan with a lid throughout cooking allows for a less "runny" egg.

Another style known simply as 'Fried' - eggs are fried on both sides with the yolks broken until set or hard. These are common in fried egg sandwiches and in Asian cuisine.  

Answer 6

Try scrambled. Just keep stirring them. And grease the pan really well, I learned that one the hard way. Haha.  

Answer 7

cook them on low, first of all.  then, after they are good and done on the bottom, gently flip them using a large, thin, spatula.  let them sit on the skillet for a few minutes after you turn off your burner to make sure they are good and done.  

I like to fry 2 potatoes that are cubed till done.  then add a mixture of 4-6 scrambled eggs,shredded chz, chopped onion, corn, beans, spinach, peppers, mushrooms or whatever veggies I have, over the cooked potatoes. Then I layer tomato slices over the top, and sprinkle with chz and (if you have them, breadcrumbs.)  then bake the skillet at 400 for 20 mins or so till browning on the top.   cut like a pizza and impress your friends with your delish breakfast or brunch.

Answer 8

Basted eggs.  Start you eggs off as normal, but on a medium-ish heat.  When the bottom is starting to set, toss in a jigger of water and slap a lid on it until it's as done as you want.  The water keeps the bottom from burning.  My dad made these for me all the time when I was a kid.