I just made the sunnyside up eggs recipe from The Food Lab and separated the extra whites with a fine mesh strainer. The results were exactly what I was hoping for: diner-style sunnyside up eggs with a perfect jammy yolk. I went to check for a Serious Eats recipe or Kenji video to share with a friend, and I couldn't find any that mention the strainer method. Is that no longer the suggested method to achieve the sunnyside up effect?
by Flafingos
3 Comments
Hmm. What exactly is the strainer supposed to do? These look exactly like the sunny-side-up eggs I’ve been making for decades without a strainer…except, I suppose, with less white compared to yolk?
I thought the strainer method was for neater poached eggs, no? Never heard of that for sunny-side.
Is it me or is the left one look like a gorilla with a big yellow nose?