Timeline for What's the best approach to get runny-yolk sunny side up fried eggs?
Current License: CC BY-SA 3.0
21 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Jul 16, 2016 at 21:47 | answer | added | user48088 | timeline score: 1 | |
| Nov 15, 2015 at 16:00 | answer | added | Jeoyramone | timeline score: 0 | |
| Aug 5, 2015 at 11:05 | answer | added | user37306 | timeline score: 0 | |
| May 25, 2015 at 19:36 | answer | added | Andrew C | timeline score: 3 | |
| Feb 8, 2015 at 20:40 | answer | added | Tim | timeline score: 0 | |
| Dec 16, 2013 at 9:18 | history | tweeted | twitter.com/#!/StackCooking/status/412512016272986112 | ||
| Dec 16, 2013 at 5:39 | comment | added | Carey Gregory | A lot of people would say it still isn't no matter where you live. | |
| Dec 16, 2013 at 0:40 | answer | added | user21935 | timeline score: 11 | |
| Dec 16, 2013 at 0:33 | comment | added | DVK | @CareyGregory - where I grew up, it wasn't exactly a safe idea to cook soft-yolk sunny side up eggs. | |
| Dec 16, 2013 at 0:00 | comment | added | Carey Gregory | My mother taught me how to do this when I was six. Any southern cook would know how, but I'll leave it to the excellent answers already provided. | |
| Dec 15, 2013 at 18:06 | comment | added | Jolenealaska♦ | @DougKavendek Work the breakfast shift at a diner for a while. The perfect egg flip technique is something you will acquire after your 100th broken yolk. | |
| Dec 15, 2013 at 17:49 | vote | accept | DVK | ||
| Dec 15, 2013 at 17:47 | comment | added | DVK | @DougKavendek - I'm hopeless with flipping, so won't work for me | |
| Dec 15, 2013 at 17:14 | comment | added | Doug Kavendek | Is over-easy out of the question? I just flip them after most of the white has cooked, and then immediately take them off the pan. You lose the perfect sunny side up presentation, but they taste the same and the yolk remains liquid. | |
| Dec 15, 2013 at 16:59 | comment | added | SAJ14SAJ | For one method, with lots and lots of pictures, see: thepioneerwoman.com/cooking/2012/03/perfect-sunny-side-up-eggs | |
| Dec 15, 2013 at 15:52 | answer | added | rumtscho♦ | timeline score: 5 | |
| Dec 15, 2013 at 15:44 | answer | added | Jolenealaska♦ | timeline score: 31 | |
| Dec 15, 2013 at 15:42 | review | First posts | |||
| Dec 16, 2013 at 12:43 | |||||
| Dec 15, 2013 at 15:34 | history | edited | DVK | CC BY-SA 3.0 |
added 42 characters in body
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| Dec 15, 2013 at 15:32 | comment | added | DVK | If it matters - I cook 4 eggs in a 12" enamel frying pan, regular gas stove. Same problem exists for any kind of eggs, but my current preference are extra large organic Whole Foods brown ones. | |
| Dec 15, 2013 at 15:25 | history | asked | DVK | CC BY-SA 3.0 |