The Perfect Eggs

I have a wonderful 11 year old daughter named Marie. She is my world. She has recently started showing a real interest in cooking. Which I love because it gives me a chance to share with her a world that was one my secret happy places with my father and my grandmother. We would spend hours preparing meals. Real, from scratch, kind of things. Slow roasted, country-style, pork ribs or deep fried turkey. Baked macaroni and cheese or squash casseroles. You name it we could do it! Sadly they are both with our Lord now. So I'm very excited about her recent interest. She has learned to scramble eggs really well. However, she has also learned that my favorite way to eat eggs is Sunny-side Up. So yesterday she asked me how one would make such an item. So below is what I told her.

 *Just for future reference, I rarely use real measurements or nice technical terms. I cook by sight and taste. So you will just have to learn along with us because this is the only way I know how.*

Ingredients:

2 tbls. Veggie Oil
2 eggs (cage-free optional - I just like those)
salt and pepper

Place a small non-stick frying pan on the stove. I use a gas stove. Put the oil in the pan and heat on med-low. Place hand over the oil. When it feels hot it's ready. Break each egg, trying not to break the yolks, and put them in the oil. Side by side. They should instantly start sizzling. If not turn you oil up just a bit. If it sizzles to much turn it down a bit. It really varies with stoves. This guessing would probably be fixed if I knew the right temps to use with the oil, OH WELL! LOL! Don't fret. Let the whites cook. After they look done the tops my still be a bit runny. Using the edge of your spatula gently flick the hot oil on to the top. I don't like to get it on the yolk to much because it will over cook them.

Sunny-side Up Eggs are meant to have a totally runny yolk. Just in case you've never seen them.

Cute Ideas for Sunny-side Up:

Enjoy! Remember it's all in the wrist!