The 'cooker' experience: Frying eggs (sunny side up)

I don't usually like to fry eggs. But I feel that frying eggs needs skills. Skills that are picked up over the years of cooking.

First, pan. I don't like to cook eggs in a wok or a big pan, because the egg tends to spread out.

Second, the cleanliness of the pan. This was shared by Kelvin. If the pan is dirty, then the chances of the eggs sticking to the pan is very high.

Next, the oil and heat. You got to spread the oil around the wok/pan, to prevent the egg from sticking to the sides. If eggs still stick to the sides even after coating oil, then look at step two. If step two is checked, the egg still sticks to the pan, time to change a new pan!

Oh yes, the amount of oil is also something that you got to learn to control. Too much oil, the egg turns out too oily. yucks. And you also can' have too little oil. Hence, the delicate balance between too little and too much.

Next, crack open the egg into the pan. Over the years, i learnt that if the oil starts splattering, then it's wet. Ha, i mean something wet has come into contact with the oil. So if I want to fry fish, i make sure i use a kitchen towel to pat dry the fish to prevent having to fight with the oil splattering.

I used to hate having to wait for the egg to cook because i was worried that the underside would be burnt or stick to the pan. That is because of point 2 and 3.

Well, I'm not that perfectionist that i must have the perfect sunny side up, as long as the yolk is still soft and you are able to slurp the yolk down the throat, that is heaven to me. When i was younger and looked after by the neighbour, a simple fried egg with rice, i feel contented. I would used to 'break' the yolk over the rice and it taste yummy.