Born and raised on O‘ahu, Hawaiʻi, Catherine Toth Fox has been chronicling her adventures in her blog, The Cat Dish, for more than a decade. She worked as a newspaper reporter in Hawai‘i for 10 years and continues to freelance—in between teaching journalism, hitting the surf and eating everything in sight—for national and local print and online publications. She’s currently the editor of HAWAIʻI Magazine.
CAT: Guud tip since I am a “Sunny” fan. Some places in the US, restaurants are prohibited from serving SS eggs due to health regulations. How’s about HB eggs?
Good tip! How did it taste? Do you think using a smaller plate would help keep the whites from running all over? I’m gonna try this today 🙂
Great tip for cooking sunny side eggs which I love with breakfast! Thanks Cat!!!!!
Hi Cat, You are soooo right – cooking egg right is one of the hardest thing to make. I used to work with a French chef and he was really great at making the French omelette. It took me a very long time and countless tries to finally be able to make the egg omelet “brick” that you see at the sushi bar. As for the sunny side up egg, as much as it sounds great to be able to make it in a microwave, I think it is as easy to make it in a pan. Japanese chefs use the steaming technique to finish the sunny side up eggs by adding water and covering it.
That’s cool, I’m going to try it.
OC 16 should give you a time slot.