Frying an egg might seem like the simplest of culinary feats, but it can also be one of the most challenging..especially if you want to cook an egg just perfectly so that the white part is completely cooked and the yolk is nice and dippy. For years and years, I would proclaim to my husband that we were having sunny side up eggs for breakfast, only to serve them over medium time and time again. But I have FINALLY figured out how to cook the PERFECT sunny side up egg. Every. Single. Time.
- 3-4 Eggs (Preferably pastured)
- 1 T. Olive Oil
- 1 T. Coconut Oil
- 1 t. Real Salt (I buy my Real Salt in bulk here. You can buy a shaker here, or a refill pouch here.)
- ½ t. Pepper
- Sourdough Muffins
- 1 T. Butter
- Cure the Cast Iron Skillet: If you are cooking with a cast iron skillet (which I recommend for pretty much everything), then you’ll want to make sure it’s properly cured before you begin. Even if it’s been cured recently, I recommend running some hot water over it to clean out any bits of food, pouring in a fresh glug of olive oil, and letting it sit at the lowest setting on your stove for about thirty minutes to an hour.
- Coconut Oil (or Butter): Add a dollop of coconut oil and turn the heat up to a 3 or 4 for a few minutes.
- Add the Eggs: Make sure the coconut oil is melted and the pan has had plenty of time to heat up (a few minutes at least), and then crack the eggs into the pan.
- Cook Low and Slow: The trick with just about every egg dish is to cook them at a low temperature for a long time. Resist the temptation to turn the heat up because you’ll turn your back for ONE SECOND and the eggs will be overcooked. You’ll want to cook them for about ten minutes or so. If the eggs are just not cooking after some time, turn the heat up just a titch, and if the oil is starting to bubble, turn the heat down a smidgen. DON’T COVER WITH A LID! You might think that it will help cook the tops, but it won’t. It will just overcook the eggs.
- Add the Salt and Pepper: At any point after you’ve cracked the eggs, go ahead and sprinkle on some salt and pepper.
- Time to Flip: Once the eggs are cooked just about all the way through, they are ready to be flipped.
- Keep it Quick: To make a truly perfect dippy egg, you’ll only want to keep the egg flipped for no more than ten seconds. If you keep it flipped for about 30-40 seconds, you’ll notice that the egg is still dippy, but more firm around the edges. Any longer, and you’ve ruined the whole thing, and you might as well start over. Just make sure the whites are cooked through all the way because it’s really gross when they’re not.
In the picture above, the egg with the fork next to it was flipped for about 45 seconds, the egg in the middle was flipped for about 30 seconds, and the egg on the right was only flipped for about 5 seconds.
- Check the Pan: You’ll know if your cast iron skillet was cured properly (and that you didn’t cook the eggs at too high of a temperature) if your pan looks like this when you are done.
- Enjoy: Serve with some toasted and buttered sourdough muffins, a few slices of bacon, and a tall glass of milk for an amazing breakfast! (Also, make sure to sprinkle those yolks with a generous helping of Real Salt!)