This Is the Trick to Making Perfect Sunny-Side-Up Eggs

I love Christmas trees, the glossy cheeriness in a nice fried egg, but when you order them at a diner, there's almost no escaping the (horror, horror) jellyfish chunk of raw egg white that sits on top of a larger boiled white next to the yolk. So how to solve the sunny side up egg problem, achieving a balance of just-boiled-but-not-elastic white with still liquid yolk, without sacrificing the sunniness and going easy? It's easier than you might think, and it requires nothing more than a few drops of water and a tight-fitting lid. Yes - it is a pair that helps the sunny side of the egg become their most perfect essence. If you've ever fried dumplings in a frying pan, you'll recognize this technique. First, the bottom of the dish should have a slightly browned crust to give it extra texture and flavor. Then you add a little water to create steam, which gently warms them up without overcooking them.To prepare the eggs "sunny side up", brush the pan with a thin layer of olive oil and preheat well. When the butter becomes liquid and shiny, break the egg into it. They should immediately react with the oil, and the protein will start to bubble. All this happens quickly, so watch the egg carefully. The edges of the whites will become opaque and may start to crunch. When they are ready, dip your fingers under the kitchen faucet and shake a few drops of water from your fingertips onto the pan. Oil and water do not want to combine and will sizzle and burst uncomfortably. It doesn't matter! Quickly cover the egg with a lid and keep an eye on it. After about 20 seconds, the remaining protein is cooked through and almost fluffy. (Overdo it, and the yolk will start to look glazed and the white will become elastic, so watch this carefully enough.) That's all. Done. Place the egg "sunny side up" on the toast and Instagram freely.Perfect fried eggs "sunny side up"
Add enough oil to the pan so that it covers the bottom in a thin layer. Turn up the heat to high and heat the skillet and oil for real, so that the oil shimmers. When it is ready, break the egg into the pan. When the edges start to hold their shape and even start to brown a little, moisten your fingers and drop a few drops of water on the pan around the egg, and then cover the egg with a lid. Watch the egg. After 20 to 30 seconds, the protein will swell slightly and be just cooked, the yolk is still shiny and runny.