The Perfect Sunny Side Up?

One of the most important skills for Thai cuisine: the perfect fried sunny side up.

This actually came up in a chat with my friends when we were all brainstorming about what to do for May 3rd. We talked about Thai food and about how one of the most important things for the dishes we were talking about was a crispy but still runny sunny side up.

I experimented a little bit in my kitchen and ultimately came up with these tips:

How to: (English)

Use 2-3 Tbs of oil (if you're using a big pan, if it's a small one 1-2 will be enough). It should more or less cover the bottom of your pan or wok.

Put the heat on high. Once the oil is hot, crack your eggs into it and then use a tight fitting lid immediately. I recommend using a clear glass lid because you'll want to see what the eggs look like. You need to time this right. Remove the lid once the egg white is no longer transparent. Turn the heat off and remove the lid when that happens.

Be careful!  When opening the lid, condensation from it might drip down and make the oil 'explode' when it comes into contact with it. Try and remove the lid without having water dripping into the hot oil (or make sure to be behind the lid to protect yourself with it, otherwise you could get hurt!!

How to: (Japanese) 

カリカリドロドロ目玉焼きのこつ 油大さじ2〜3杯　(小さなフライパンだったら1〜2杯で十分) 火は強めで フライパンと油が熱くなったら卵を入れようとすぐふたをしめましょう 透明感が消える時にふたを開けて、火を柔くするまたは消すことが大事 注意ポイント: ふたを開けた瞬間、ふたからたもってた水分が落ちるかもしれない、それがフライパンに落ちたら油がめっちゃくっちゃとぶから、落ちないようにしてください。いたいです

I wish you success! Enjoy :)