Compliments of Pioneer Woman:
Recipe: Perfect Sunny-Side Up Eggs
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Ingredients
- 3 whole Eggs
- 4 Tablespoons Canola Oil (more Or Less As Needed For Size Of Skillet)
Preparation Instructions
First, heat the canola oil in a nonstick skillet over medium
heat. You don’t want it too, too hot, as you’re going to cook the eggs
pretty slowly. You don’t want the oil so hot that the eggs sizzles and
turns white the second you crack it in! The whites should remain clear
for several seconds before they start to turn white.
1. Once the oil is mildly hot, crack in the eggs (that’s about as many as I can tend to at a time.) The oil should not cover the whites; if anything, it should just come over the edges a tiny bit.
2. Once the eggs begin to turn white, use a small spoon to carefully spoon the hot oil over the whites only. Go from egg to egg, spooning the oil over the whites. This will help the whites cook slowly so that they won’t be slimy. *Important: Don’t spoon oil over the yolks yet.
3. After a minute or two, touch the whites of one of the eggs and make sure they’re set/not jiggly and loose. At that time, you can spoon oil over the yolks to help them set on the surface.
*Note: The reason you need to wait before spooning hot oil over the yolks is that immediately after cracking the eggs into the pan, there is still egg white covering the yolk. If you were to spoon the hot oil over the yolk immediately, it would cause the white on the yolk to turn white, which will result in the yolk having a cloudy covering. And that’s a tragic thing! On the other hand, if you wait, the egg will settle into the skillet and the whites will sheet over the sides of the yolk and eventually leave mostly yolk there. So a minute or two into the process, if you spoon the hot oil over the yolk, you won’t get that cloudy appearance.
4. Continue spooning the oil over the egg until it appears to be as done as you’d like. (You can gauge it by lightly jiggling it or poking it with the spoon.)
5. Remove the eggs from the pan with a slotted spatula, then–this is important–drain them briefly on a paper towel before serving. (I fold a paper towel and hold it in my left hand, then place the egg on the towel with my right hand, then I just slide it onto the plate! You can also just keep the egg on the spatula and pat the bottom of the spatula on the paper towel to try to get most of the oil off the egg.)
Serve immediately!
1. Once the oil is mildly hot, crack in the eggs (that’s about as many as I can tend to at a time.) The oil should not cover the whites; if anything, it should just come over the edges a tiny bit.
2. Once the eggs begin to turn white, use a small spoon to carefully spoon the hot oil over the whites only. Go from egg to egg, spooning the oil over the whites. This will help the whites cook slowly so that they won’t be slimy. *Important: Don’t spoon oil over the yolks yet.
3. After a minute or two, touch the whites of one of the eggs and make sure they’re set/not jiggly and loose. At that time, you can spoon oil over the yolks to help them set on the surface.
*Note: The reason you need to wait before spooning hot oil over the yolks is that immediately after cracking the eggs into the pan, there is still egg white covering the yolk. If you were to spoon the hot oil over the yolk immediately, it would cause the white on the yolk to turn white, which will result in the yolk having a cloudy covering. And that’s a tragic thing! On the other hand, if you wait, the egg will settle into the skillet and the whites will sheet over the sides of the yolk and eventually leave mostly yolk there. So a minute or two into the process, if you spoon the hot oil over the yolk, you won’t get that cloudy appearance.
4. Continue spooning the oil over the egg until it appears to be as done as you’d like. (You can gauge it by lightly jiggling it or poking it with the spoon.)
5. Remove the eggs from the pan with a slotted spatula, then–this is important–drain them briefly on a paper towel before serving. (I fold a paper towel and hold it in my left hand, then place the egg on the towel with my right hand, then I just slide it onto the plate! You can also just keep the egg on the spatula and pat the bottom of the spatula on the paper towel to try to get most of the oil off the egg.)
Serve immediately!
Recipe: Steak Bites
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Ingredients
- 1 pound Sirloin Steak (without Much Gristle) OR Pre-cut Beef Tips
- Kosher Salt To Taste
- Fresh Ground Black Pepper To Taste
- 2 Tablespoons Butter
Preparation Instructions
Trim off the large obvious piece of fat that runs along the side
of the meat. Next, cut strips less than 1-inch wide. Rotate the meat and
cut into small bite-sized pieces. If you see any more large chunks of
fat, gristle or long silvery membrane, cut them off.
Sprinkle generously with kosher salt and freshly ground pepper. Toss the meat around a bit to thoroughly coat with the seasonings.
Next, turn on your ventilation fan overhead. Heat the skillet over medium high to high heat. As the pan heats, add about 2 tablespoons butter to the skillet. Allow the butter to melt, then brown, before you add the meat.
Place some of the meat in the pan in a single layer. It should sizzle loudly when it hits the pan – if it doesn’t, the pan isn’t hot enough. Don’t stir or disrupt the meat for 30-45 seconds. You want it to sizzle and brown on one side. Scoop as many steak bites as you can with your spatula and flip them over. Repeat until all the meat is turned. Cook for an additional 30 to 45 seconds—just long enough to sear the outside of the meat but NOT cook the inside.
Remove the meat to a clean plate. Add a little more butter to the pan and repeat the cooking process with the next batch just as before. Lastly, when all the meat is nicely browned and removed to the plate, pour all that browned/blackened butter all over the meat. And enjoy!
Sprinkle generously with kosher salt and freshly ground pepper. Toss the meat around a bit to thoroughly coat with the seasonings.
Next, turn on your ventilation fan overhead. Heat the skillet over medium high to high heat. As the pan heats, add about 2 tablespoons butter to the skillet. Allow the butter to melt, then brown, before you add the meat.
Place some of the meat in the pan in a single layer. It should sizzle loudly when it hits the pan – if it doesn’t, the pan isn’t hot enough. Don’t stir or disrupt the meat for 30-45 seconds. You want it to sizzle and brown on one side. Scoop as many steak bites as you can with your spatula and flip them over. Repeat until all the meat is turned. Cook for an additional 30 to 45 seconds—just long enough to sear the outside of the meat but NOT cook the inside.
Remove the meat to a clean plate. Add a little more butter to the pan and repeat the cooking process with the next batch just as before. Lastly, when all the meat is nicely browned and removed to the plate, pour all that browned/blackened butter all over the meat. And enjoy!
