What oil/fat is best for basting sunny-side-up eggs?

Dan Hauer
  • What oil/fat is best for basting sunny-side-up eggs? Dan Hauer

    I've recently gotten into sunny side up eggs. I definitely like the top to be set up a bit, so I baste them in the hot cooking oil. I'm wondering what oils and fats people find best for this. So far I've tried coconut oil, lard, ghee, and whole butter. They all work (and taste) fine, but there's definitely a difference in how well the oil runs off the top of the egg.

    Coconut oil seems to run off pretty quickly and get back in the pan to heat up again (which is what I want). The others seem to stick on top of the egg a bit more, which makes it harder to keep getting enough fat in my spoon to baste them continuously.

    It's not that there's anything wrong with coconut oil, but I'm curious to try other methods. So what fat (or combination of fats) have you found most effective and delicious for basting sunny side up eggs?

  • Bacon grease is wonderful for basting eggs. If you remove most of it before adding the eggs to the pan you can spoon it over the top and you won't run out as quickly even if it's sitting on top.

  • My favourite oil for basting is none: I just put a glass lid on the pan, add a teaspon of water and let the top of the eggs cook in the steam. The few times I have basted, the olive oil I've used for cooking the eggs has not seemed to run off very well.

Related questions and answers
  • Last time I tried to cook sunny side up eggs on a metal skillet. I put butter on the skillet, allowed it to heat and then I cracked two eggs on it. Immediately I placed a glass lid with a hole on the eggs. I found that the eggs did NOT turn "brown" from below (I kept on checking them periodically by lifting them up by a spoon). After waiting for quite some time I saw the egg yolk wearing a white layer on them (from the top). I turned off the gas, and to my horror those were the most "hard" eggs I had ever eaten. Without a thermometer what is the way to know that the "time's up"! P.S. I DO

  • I'm going to grill a whole duck tomorrow. I am going to steam the duck before so the fat will render off. When that's complete, I am going to have a pot full of duck fat and leftover water. What's the best way to get the fat off? Refrigerate the water till the fat separates? Boil the pot until the water evaporates?

  • OK, I've been tasked with making a Paleo dessert, and I'd like to try to make a frozen dessert. Here are the ground rules for Paleo desserts: only fermented dairy (yogurt is fine, milk and cream are not), only honey and maybe palm sugar as sweeteners, eggs are fine, nuts are fine, raw coconut oil is fine. I'm thinking it might be possible to combine full-fat yogurt, strained perhaps, with egg... it would taste good, especially with some chopped almonds and berries mixed in, but I'm worried about texture. What issues will I have with using honey as the sole sweetener? Will there be enough fat

  • the last remove from heat and just before whisking in the butter, I needed a call of nature. When I got back the mixture had separated into what looked like curdled milk and an oily fat like substance. I tried just whisking the lot, but it refused to recombine, so I poured off the oil. The remaining substance (with a little oil) whisked fine when reheated slightly, so I added the butter and vanilla...-and-half cream -- (used UK double cream) 5 egg yolks , seperated slightly beaten save whites for Meringue 1/4 cup butter , sliced up 2 teaspoons vanilla extract I followed the instructions (I

  • the coconut oil aside with an intention to exchange it for my regular brand. So the next day, I go to boil some water for my tea. Smoke is pouring up the sides of my small sauce pan! This NEVER happens! I... eggs in a different pan. Same thing happens. Smoke pours up the sides. At this point, I figure there must be some coconut oil residue covering my stove as it must be impossible for every Calphalon...) from the sides of the pan, but I initially ignored it because I just figured that was, um, normal. Within minutes, my smoke alarm went off. Once that situation was taken care of, I gave up

  • Possible Duplicate: What does it mean to “fold in” an ingredient into a mix? I made pancakes this morning using a recipe on the back of the package. I mixed up the dry ingredients, poured in the water/egg yolks, and then I was supposed to "fold in" the beaten egg-whites. What is the purpose of "folding in" the beaten egg whites? What is the proper technique? How do I know when I'm done? I tried a gentle lifting motion, which didn't work very well. The egg whites were stiff enough to mostly keep their form so I had to smooth them out and push them around a bit to get

  • This weekend I will be in possession of 100 lbs of beef suet (which I'll be getting from a butcher friend) and plan to render it into tallow. I can't even begin to imagine exactly what this amount... temperature for up to or even a year; possibly longer if I keep it in my cool, dark basement. Rendered fats never last long enough in our house to know for sure.Apparently canning isn't an option because the heated fat will keep the jar from sealing, but it will be fine in a well sealed glass (Mason-style) jar. A quick Google search turns up some anecdotal evidence but I'd prefer some science. Can I

  • All good chemical leavened waffle recipes I have had (the ones from New best recipe, Bittman, etc.) instruct me to melt solid fats before adding them to the waffle batter. I only once tried a recipe... recipes, the butter is creamed without sugar, and the eggs are added to the creamed butter). All solid-fat recipes use the creaming method. I find this very strange. Is it a good idea to cream the butter in waffle batter? How are creamed-batter-waffles different from melted-fat-waffles? update An example recipe 100 g butter 75 g powdered sugar 1 sachet lemon essence 3 eggs 250 g flour 1

  • How is mass egg-frying performed? Nikolai Prokoschenko

    I'm currently at a hotel in Spain. We are having a buffet breakfast and one of the meals are sunny-side-up fried eggs. I estimate they probably fry several hundred eggs per breakfast. I wondered how they pull it off in the kitchen, especially the "breaking eggs" part. I can imagine two extremes: A cook is breaking eggs manually, taking extra care not to put any shell onto the frying pan. Some kind of automated process takes place, e.g. eggs are put in some foamy container, the top is cut off and then the whole lot is flipped over the pan. The truth is probably somewhere in between

Data information