Breakfast in Cyprus and fried eggsPosted: August 8, 2014
This is an older food illustration – holidaying in Cyprus – sat outside on the verandah having breakfast.
Ah, Sunnyside up – my preferred serving of egg.
Now, I understand the phrase ‘Sunnyside up’ as opposed to ‘Sunnyside down’. But, I do prefer my fried to be runny too. How does that fit into the description?
‘Runny, Sunnyside up’?
‘Sunnyside up, soft’?
Trust me – there’s a fine art to the fried egg. Egg white cooked through and egg yolk still runny.
Perfect for that Bacon, Sausage and Egg sandwich; so the egg ‘pops’ as you bite into the sandwich and the yolk runs through and drips out. Leaving a yolk-y puddle to mop up. Yum!
True Story Time
When I was growing up my mum was always a rather impatient cook.
She would fry eggs on a hig heat, to get it over and done with as fast as possible; resulting in a fried egg that was both burnt and raw. At the same time! Burnt underneath and egg white still transparent on top.