I'm not a Sunny Side Up person.

[tim]

If you are the same, do you still baste? So much spatter & mess?

I know one broke but, with a lid, no mess & even frilling.

[tim]

[PurpleHeather]

It is hard to imagine something as simple as a fried egg can have so many variations.

Lots of people hate them to be brown underneath. Some will crack the yolk to make sure there are no runny bits and others want the yolk to run into their baked beans.

I prefer the gently poached in grease result so that the white is solid but still white and the yolk is not. Oh likes his turned halfway through cooking so that it looks the same on both sides.

One friend poaches his in butter, using the same volume of butter as he would spread on his toast then pours the butter over his toast before slapping the egg on top.

The Asian street vendor, I watched, was doing a good trade making the oil smoky hot and dropping in the egg, the white frothed over the yolk covering completely. The outside was brown and the middle runny yellow. Almost instantly fried and basted in one go.

You have an egg, you have a meal.

[tim]

You say grease - so where are you from??

[PurpleHeather]

I am English Tim but I use the term grease to cover all fats from lard to oils.

As in 'Greasy Spoon Cooking'. Where they fried everything but no one ever knew, for sure, what in.

[tim]

Oh - so!

[Rosyred]

I love my white crispy!

[reddyreddy]

Hot oil, straight in with the egg, baste the yolk - perfect crispy white edges and soft yolk. Yummmm.

[tim]

Yes, I know -  but basting is MESSY!!

[Ninnyscrops.]

Putting a saucepan lid, slightly smaller than the frying pan, over the half-cooked eggs cooks the white on top of the yolk - but don't leave it too long or they won't be runny  ;)

Linda

[Duke Ellington]

You can also baste with boiling water. Boil some water in the kettle pour into a dish and spoon the just boiled water over the eggs in the frying pan.

Duke  ;D

[reddyreddy]

wouldnt that make the fat spit? :o

[tim]

Read my mind, Linda??

..."but, with a lid, no mess & even frilling."

I use a domed glass lid.

[PurpleHeather]

Wow, water on to hot oil.

Never.

Try the wok method just heat the oil to yorkshire pudding temperature (very hot) pour in the egg (not from shell but from a cup ) and turn it over with a spoon. Serve.

I don't like it crispy but that does work for them what does.