Damsel wrote:
> Dave Smith wrote:
> >
> > From my experience, the best way to cook an egg sunny side up it to use a
> > method that some here would call steaming. Use a medium heat, get the egg
> > started and add about 1 tsp. water and slap a cover over it. The tope will
> > cook nicely without having to cook the daylights out of the bottom.
>
> Yup, that's what I do now. I am apparently incapable of flipping an
> egg without scrambling it.

But sunnysides ain't flipped.

> Bacon grease is great for frying eggs.
> Butter's a close second.

Then you're almost there... for proper sunnysides heat pan to med/high
with fat, while heating crack eggs into small bowl, gently slip eggs
into pan and turn down heat to low, when eggs are about half set with a
small spoon continuously baste eggs with the hot cooking fat until
whites are just set, serve immediately, the eggs will continue to
cook... the covered/steaming method is for kitchen klutzes, doesn't
look right, dosen't taste right, and will almost always over cook the
yolk because with the lid the pan gets too hot and you're cooking
blind... fergeddaboudit. Stop trying to learn the wrong way, with half
the effort yoose can learn the right way.

Professional short order cooks do sunnysides on the griddle, they baste
by scooping the cooking fat over the eggs with the spatula... I've
never yet seen a professional cook pan fry eggs, if they do they're not
a professional, pan fryers are home style cooks, like one finds at the
mom/pop *luncheonette*... typically a baby step up from "The Candy
Store"... hadn't the room for a griddle. A lunceonette would have a
small counter with maybe ten stools the most, and perhaps a couple
tables/booths off to the rear... would be as much an ice cream parlor
as an eatery... was a time not too very long ago there were literally
thousands of lunceonettes in NYC, many thousands, couldn't walk a
hundred yards anywere in the city without there's another one. Mine
was Sid's Luncheonette on Ave. P, bet E. 2nd & E. 3rd, adjacent to the
Claridge Theater... Sid made the best BLTs and tuna sammiches... you'd
know it's
Sid by the cigar, never seen him without. But for ice cream couldn't
beat Kushner's Candy Store on Quentin Rd. & McDonald Ave. Mrs.
Kushner, a very nice gray haired old lady made the world's best
malted... I owned the back booth, got some ten years worth of my
education there, did all my homework and tons of reading there, with a
malted or egg cream... she'd let me read all the pocket books and
comics I wanted without buying... was much quieter there than at home
or the library... didn't hear the elevated train ran on McDonald Ave,
what train, I don't hear any train thirty feet directly over my head...
in fact in those days there was an electric trolly ran under the el...
still have some brand new shiny 1953 flattened pennies somewhere. My
job was to wind up her awning before I departed each evening, I was
honored.

Typical---> http://astorianyc.blogspot.com/2005/...cheonette.html

Sheldon