Saturday, June 16, 2012

How to Cook Perfect Sunny Side Eggs

We discovered a new  farm stand  off the main road just a few miles from our home in Kilauea. The local farmers here in Kauai supply this farm stand with all sorts of vegetables, fruits, tropical flowers  and eggs.  The stand  is pretty and rustic at the same time. The owner, Setiva has  painted the shed with too many colors. This is where we find what's in season and a great place to shop for  local grown rambutans, egg fruit, chubby papaya's, avocado's, hands of bananas, golden pineapples, key limes and Meyers lemons. Everything is tree ripe, sweet and ready to eat.
Today, what charmed me the most was a brown paper sack filled with thirteen multi -colored eggs of all sizes. I put the sack of eggs in my purse and headed home to make breakfast.  Big brown eggs, a single tiny white egg and blue eggs. Move over Martha, Kauai has blue eggs too!

I figured out how to make sunny side up eggs with runny yolks and firm whites after all these years.
Put a knob of butter in a large non-stick skillet over a medium flame. When butter is melted,  crack the eggs in the pan and turn up the heat. when you hear the butter sizzle, and when you see the edges of the egg start to firm up, turn off the flame.  The eggs will look runny like in this picture. Don't worry, just let the eggs sit in the hot pan. The whites get firm and continue to cook while the yolks stay runny.


                       A Rustic Tomato and Avocado Omelette

Crack three eggs in a small bowl, with 3 tablespoons of grated cheese and 3tablespoons of diced tomatoes. Lightly mix everything together with a fork. Heat a small skillet with 1tablespoon of butter over a low flame, when butter melts and the pan is hot, add the egg mixture and let the eggs cook. Do not disturb them or try to flip the omelette. When the bottom of the omelette is well browned then gently flip the omelette in half and turn off the heat. Let it rest for a few minutes and serve.

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