[{"data":1,"prerenderedAt":173},["ShallowReactive",2],{"guide-en-sunny-side-up":3},{"id":4,"title":5,"body":6,"description":122,"extension":123,"meta":124,"navigation":168,"path":169,"seo":170,"stem":171,"__hash__":172},"guides\u002Fen\u002Fguides\u002Fsunny-side-up.md","Sunny-side up",{"type":7,"value":8,"toc":113},"minimark",[9,14,27,31,42,51,60,76,92,101],[10,11,13],"h2",{"id":12},"ingredients","Ingredients",[15,16,17,21,24],"ul",{},[18,19,20],"li",{},"2 large eggs, refrigerated",[18,22,23],{},"10 g butter",[18,25,26],{},"A pinch of salt and black pepper",[10,28,30],{"id":29},"method","Method",[32,33,38],"cook-step",{"cue":34,"diagram":35,"number":36,"title":37},"The butter foams without turning brown.","heat","1","Warm the pan",[39,40,41],"p",{},"Melt the butter over low-to-medium heat. Tilt the pan to coat the base.",[32,43,48],{"cue":44,"diagram":45,"number":46,"title":47},"The white begins turning opaque at the edge.","pour","2","Slide in the eggs",[39,49,50],{},"Crack each egg into a small bowl, then lower it into the pan. Keep the yolks intact.",[32,52,57],{"cue":53,"diagram":54,"number":55,"title":56},"The entire white is opaque; the yolk still wobbles.","lid","3","Set the whites",[39,58,59],{},"Cook for about 3–4 minutes on low heat. If the thick white near the yolk stays clear, cover the pan for 20–30 seconds and check again.",[32,61,66,69],{"cue":62,"diagram":63,"number":64,"title":65},"The white lifts as one piece.","assemble","4","Serve",[39,67,68],{},"Slip a silicone spatula beneath each egg, lift onto a warm plate, and season. Serve at once.",[39,70,71,75],{},[72,73,74],"strong",{},"Safety:"," For this soft-centred preparation, use pasteurised eggs if available. Firm whites and yolks carry the lowest risk. Children, pregnant people, older adults and people with weakened immunity should choose the fully cooked option unless local guidance says otherwise. Colour and texture do not prove that an egg is safe.",[77,78,80,83,86],"guide-notes",{"title":79},"Equipment & heat",[10,81,79],{"id":82},"equipment-heat",[39,84,85],{},"On induction, start with low-to-moderate power and watch the butter; avoid boost. Gas also works: keep the flame beneath the base. On electric, move the pan to a cool ring if the egg sets faster than you can work. The aim is foaming butter without darkening.",[39,87,88,91],{},[72,89,90],{},"Nonstick:"," A good fit. Use a silicone or wooden utensil.",[77,93,95,98],{"title":94},"Troubleshooting",[10,96,94],{"id":97},"troubleshooting",[39,99,100],{},"Brown, tough edges mean too much heat. Lower the power next time. If the yolk sets before the white, use a lid for a short finish rather than extending the open-pan cooking.",[77,102,104,107,110],{"title":103},"About this version",[10,105,103],{"id":106},"about-this-version",[39,108,109],{},"This version keeps the white pale. For brown, lacy edges, use the crispy-fried guide.",[39,111,112],{},"Unless stated otherwise, use large chicken eggs, approximately 60 g in the shell, refrigerated. Timings are starting points: use the visual checkpoints and any stated temperature check.",{"title":114,"searchDepth":115,"depth":115,"links":116},"",2,[117,118,119,120,121],{"id":12,"depth":115,"text":13},{"id":29,"depth":115,"text":30},{"id":82,"depth":115,"text":79},{"id":97,"depth":115,"text":94},{"id":106,"depth":115,"text":103},"A golden yolk, a tender white, and no flip required.","md",{"slug":125,"family":126,"region":127,"aliases":128,"texture":129,"difficulty":132,"prep":115,"cook":133,"wait":114,"servings":36,"tools":134,"equipment":139,"nonstick":151,"related":152,"art":156,"photo":114,"status":157,"sources":158,"plain":168},"sunny-side-up","Pan techniques","Everyday technique",[],[130,131],"Runny","Tender","Easy",4,[135,136,137,138],"20–24 cm frying pan","Silicone spatula","Small bowl","Lid that fits the pan",[140,143,145,147,148,150],[141,142],"induction","nonstick",[141,144],"steel",[146,142],"gas",[146,144],[149,142],"electric",[149,144],"A good fit. Use a silicone or wooden utensil.",[153,154,155],"over-easy","steam-basted","crispy-fried","fried","Researched",[159,162,165],{"title":160,"url":161},"American Egg Board — frying and basting eggs","https:\u002F\u002Fwww.incredibleegg.org\u002Frecipes\u002Fcooking-school\u002Fhow-to-make-fried-eggs\u002F",{"title":163,"url":164},"BLV (Swiss FSVO) — food hygiene at home","https:\u002F\u002Fwww.blv.admin.ch\u002Ffr\u002Fhygiene-et-aliments",{"title":166,"url":167},"FDA — what you need to know about egg safety","https:\u002F\u002Fwww.fda.gov\u002Ffood\u002Fbuy-store-serve-safe-food\u002Fwhat-you-need-know-about-egg-safety",true,"\u002Fen\u002Fguides\u002Fsunny-side-up",{"title":5,"description":122},"en\u002Fguides\u002Fsunny-side-up","hlREj0DC2cRJ0y5ubgRRFqYykDYRFl1_0zhO48hWwjA",1791403719869]