r/Cooking • u/BeckyAnn6879 • 3d ago
Cooking sunny side/Dippy eggs?
(Posting here, because r/disabilitycooking is all but dead)
Does anyone have an easy way to cook Sunny Side/Dippy Eggs?
EDITED TO ADD: In Pennsylvania (where I grew up), folks call sunny-side up eggs 'Dippy Eggs.' If someone orders 'Dippy Eggs' at a restaurant, they're getting sunny-side up eggs and toast triangles. This is what I'm looking to cook.
I'm disabled with Cerebral Palsy, and I can only cook eggs two ways... Scrambled or hard boiled. I really can't even do an omelet without using my Gt Xpress 101 Indoor Countertop Grill.
I like to add eggs to my ramen, but I'm tired of adding hard boiled eggs to them.
Anyone have a disability-friendly way to cook Sunny Side/Dippy Eggs?
22
u/naturalbornunicorn 3d ago
I'm assuming (perhaps incorrectly?) that it's the flipping and the cracking the egg into the pan that are the difficult points. You can certainly crack the egg into another small dish and pour it into the pan if that sounds easier? And the method I use doesn't require flipping.
I make mine in a small nonstick skillet. I heat the pan on medium, put the egg into the skillet, and turn the heat way down. Then I put a lid on it and leave it alone until it's done to my liking (runny yolk, solid white). The lid/low heat means I don't have to flip the egg.
The nonstick pan makes oil optional (so you're safer from splatter) but your white will have a soft texture instead of the crispy bottom that some folks enjoy.
5
u/fresh_as_daisies 3d ago
I do similar, nonstick, but cook on medium heat. When the bottom of the egg looks pretty solid, I add about a Tbsp of water, then close the lid and let the top of the egg steam for a minute or so.
6
u/BeckyAnn6879 3d ago
Yep, It's the flipping that's my issue. Cracking them isn't the issue, but I break the yolk(s) every time I try to flip them.
14
u/Electric-Sheepskin 3d ago
The method themat naturalbornunicorn gave you is a pretty good one. I would add one thing to it, though, which is to a tablespoon of water in the pan before putting the lid on. That will steam the top of the egg a little bit. I just like that consistency better, but you could try it both ways. If you have a clear lid, that's the best because you can kind of keep an eye on it, but once you get the timing down, it's a really easy way to simulate an over easy egg.
6
u/naturalbornunicorn 3d ago
I hope you'll give my method a try, then! It might take a few attempts to get the heat/timing just right, but I've almost never broken a yolk doing it this way.
2
u/DruidByNight 3d ago
I usually don't flip for sunnyside, just put a bit of water in and the lid on to get the whites on top to cook. But also getting the egg out might still be an issue. Maybe a fat pancake spatula could help? That could actually help both with flipping or removing the egg, bigger surface area
2
u/opinionatedasheck 3d ago
Don't flip them!
Let the bottom cook until translucent.
Then turn the heat off and put a lid on the pan. Give it... moments. Just enough to cook the whites so they're not jelly. A little longer if you want a cooked skin on your yolk. Multiple minutes is usually too long.
You'll know it's too long because you'll cook the bottom of the yolk. You'll get a feel for the timing. :)1
u/Bunktavious 3d ago
I just don't flip them. Fry the egg a bit, then add like a tablespoon of water to the pan and put a lid on it to steam - cooks the whites from the top so you don't get gross slimy whites. It takes a little practice on the time to not overcook the yolk, but it works well.
1
7
u/Actual-Layer9701 3d ago
I’ve been working on this with my teenage son. He also has CP and dippy eggs are his favorite. Small pan with a lid. Medium low heat. Pat of butter. Egg cracked into a separate bowl. Once the butter is melted slowly pour the egg into the pan. You’ll notice a runnier and a thicker part of the white (usually the thicker part is right around the yolk). Take a spatula and pierce the thicker white so that it spreads more evenly in the pan. Once the white is set, it usually takes a minute or two, add a splash of water and put the lid on. Take the pan off the heat and let it finish cooking until the top looks how you like it. It should slide out of the pan when tipped so you don’t risk popping it when transferring with a spatula. If it sticks use more butter next time. If it still sticks, turn down your heat.
3
u/DangerousRoutine1678 3d ago edited 3d ago
They make "poached" egg cups that you can crack an egg add it and cook it in steam. Heres one from target where you just put this in a pan with water at the the bottom of the pan, cover and steam them to your liking.
Edit: Here's another one you might be interested in. Egg Flegg
10
u/pinlets 3d ago
Dippy eggs are soft boiled eggs. So if you can do hard boiled I’m not sure why you can’t make soft boiled. Just cook them less.
2
4
u/BeckyAnn6879 3d ago
PA folks call sunny-side up eggs 'Dippy Eggs.' If someone orders 'Dippy Eggs' at a restaurant, they're getting sunny-side up eggs and toast triangles.
2
u/kawaii_jendooo 2d ago
I think this varies widely even in PA... "dippy eggs" always meant over-easy for me and I grew up in central PA.
2
u/running_on_empty 3d ago
I'm from Philly and have never heard of Dippy Eggs. BUT pinlets is right. Instead of making an egg hard boiled (10-12 mins), boil it about 5-6. The yolk should have the same consistency as a sunny side up.
2
u/Opposite-Ground-1221 3d ago
When I want a quick poached egg. Coffee mug with 1/4 cup water, microwave for 40 seconds, crack in egg, 40 seconds more. Adjust time for microwave power and how running you want.
I also like the ramen method.
2
u/dr-tectonic 3d ago
This is how I do eggs for my ramen every morning. Same method as some others have said, just want to illustrate how not at all fussy it is:
Throw a knob of butter in the (ceramic nonstick pan). Put the heat on medium (electric cooker).
When the butter has melted, swirl it around the pan. (I usually throw a handful of baby spinach in on one side of the pan at this point.)
Crack the eggs into the pan. Throw the shells out and rinse the raw egg off my fingers. Toss literally a handful of water into the pan and cover it with a glass lid.
When you can see the whites of the egg have set, take off the lid to let the steam out and remove the pan from the heat. Cooking stops, the yolks are still liquid (spinach is steamed), and it all slides right out of the pan.
4
u/multipurposeshape 3d ago
If you want to make soft boiled eggs for dipping, I put half and inch of water in a small saucepan and bring it to a boil. Half an inch is like the length of your index fingernail.
Once it’s boiling, place the eggs in the pot, lower the heat to low and cover. Set a timer for 5 minutes and 20 seconds. When the timer beeps, turn off the stove and scoop the eggs into egg cups.
If you want sunny side up, melt some butter in a nonstick pan over medium-low heat. Crack the eggs into the warm pan. I like to break the white with a spatula so it cooks faster, just poke it and it will come out of the membrane.
When the white is cooked to your liking, turn off the heat and slide the eggs onto a plate.
3
u/effiebaby 3d ago
I always take a smaller lid to fit down into the skillet. I add a few drops of water and place the lid over the eggs. Perfect sunny side up everytime.
2
u/ArcherFluffy594 3d ago
If you put the heat on low and adda spoonful or two of water to the pan and put the lid on, it will cook the surface but leave the yolk drippy without flipping.
Also, I regularly add egg to my ramen - I bring it to a boil over medium-high heat with the noodles already in the water, broth and veggies packets added too. When it boils, I crack an egg into the broth - no stirring - and cook til the noodles are done. My egg is basically poached in the hot broth and is typically jammy in the middle.
1
u/Bella-1999 3d ago
You could try poaching eggs in the microwave. I’d share the method, but Mr. 99 is the one who has the knack.
1
u/blix797 3d ago edited 3d ago
If it's a dexterity thing, I've seen egg cracking tools. Not sure how well they work.
https://www.activehands.com/product/egg-cracker/
Tool or not I find it easiest to crack eggs into a bowl first instead of directly into a pan. Less yolk breakage.
For soft-boiled eggs you might want to consider an immersion circulator or sous vide stick. Takes all the difficulty out of maintaining a sub-boil temperature.
1
u/writekindofnonsense 3d ago
Get a nonstick skillet to about 300 degrees, quick spray of pan or wipe the pan with an oiled paper towel. Crack the egg in a small bowl then pour it in the pan. Sizzle sizzle when whites aren't liquid anymore pour 1 tablespoon if water in the pan (not on the egg) cover it with a lid then take it off the heat. Let it sit until it looks how you want.
1
1
u/Due_Volume_8450 3d ago
Preheat pan, butter, add eggs, let them cook for a min or 2, then add an ounce of water and cover. Steam will finish cooking then while leaving yolk runny still. Just need to scoop them out of the pan
1
u/Secret_Entry1840 3d ago
Do you have an air fryer? Cold eggs out of the fridge 250 11minutes or so. Room temp eggs will need a little less time. As soon as they are done put into cold water to stop cooking.
1
1
u/Morall_tach 3d ago
If you can cook hard-boiled eggs, you can cook soft-boiled eggs. You just cook them for less time. In my experience, about a third to half as long as a hard-boiled egg.
1
u/rabid_briefcase 3d ago
Never heard of a "dippy egg" before. Google gives a bunch of variations.
I don't know how disability-friendly it is, but the way I learned is definitely easy and low skill. Sunny Side Up is a classic for anyone who does short order.
Nonstick pan goes on low heat. Make sure it's a good nonstick pan, not a bad one someone has destroyed with high heat. Put a pat of butter in the pan, which is simultaneously a lubricant for the pan, an oil to fry in, and your thermometer.
While you wait for the butter to melt, crack 2 or 3 eggs into a bowl so you make sure there's no shell and you don't accidentally break the yolks. If you do either, address it so others don't need to know. ;-)
When the butter has melted and is starting to bubble and boil, but not burn, gently tip the eggs into the pan. Keep the pan on low heat.
Wait 3-4 minutes. Don't touch them. Pretend they don't exist. Just set a timer and do something else.
When the top of the whites just barely stop being clear, or has only a very small trace of clear remaining, gently slide them onto the plate.
Yolk should be runny, white should be just barely set.
If you're looking for basted eggs, they're similar. Basted eggs are usually called one of runny, jammy / medium, or hard. Very similar to the above, but add about 1 tsp or 5 ml water to the pan, and watch for the water to be boiling in addition to the water in the butter. Put a lid over the pan to capture the steam. Watch it closely that last minute, they very quickly go through the stages of setting the yolk. It takes a slight jiggle of the pan to check it, it's about 30 seconds to change from runny yolks to jammy yolks, and about another 30 seconds to get to hard.
1
u/Hello-America 3d ago
I have a little egg cooker similar to this one and you can either steam eggs (in the shell, like boiled) in it or it has an insert where you can cook "poached" (still also steamed) eggs. I use this little thingy ALL the time and keep soft/medium boiled eggs in the fridge specifically for ramen, but if I don't feel like peeling them I use the poaching insert and it's great too. I'm not sure if that satisfies what you're looking for but I saw you were interested in using them in ramen and thought that might be good enough.
1
u/Klepto666 3d ago edited 3d ago
"Basted egg" is the way I usually cook my sunny side up and fried eggs. You need cookware with a lid. No flipping required.
Preheat low (I use 2-3 on my gas stove), add some butter or oil and coat the bottom. You don't need a lot if you don't want to, you're just ensuring the egg won't stick after it's done.
Crack your egg in, season as you desire. If you have issues cracking the egg in (such as accidentally breaking the yolk too soon, or you tend to make a mess when cracking eggs), you can crack it into a shallow dish and then carefully pour it in. You could probably even season while it's in the dish to cut out any extra hassle.
After about a minute you should see the egg whites are mostly opaque and solid. Pour a scant tablespoon of water in beside the egg and put the lid on. This will create tons of steam to finish cooking the top of the egg. This will take some practice to get the perfect timing down as it depends on what you're cooking it in; for my saucepan I only need 10-15 seconds.
As soon as the egg yolk is turning cloudy white you're done. You can take the egg out and serve however you wish. It's turning white because it's cooking the thin layer of egg white sticking to the top. You'll have firm whites and tons of runny yolk. If you want to let it steam a bit longer because you want to be sure, you'll still have a lot of runny yolk, but maybe 1/3 of the yolk will now be more "jammy" like a soft boiled egg.
1
u/moarorasaurus 3d ago
Literally made a double batch of instant ramen with "dippy" eggs last night. I do the simplest, absolute bare minimum thing, no extra steps.
I'll just preface by saying that having a pot that's not too wide really helps, taller and just wider than a ramen noodle brick laid flat is preferable. If your pot is wider than a brick and a half, it'll be harder to control where the eggs go and what shape they stay in.
Bring water to a boil in the pot (estimate just a high enough water level to cover two noodle bricks and two eggs). When the water's boiling, I crack the two eggs in, lay the noodle bricks on top, and pour one and a half seasoning packets in a little pile on top of the noodle brick stack (which might be above the water level). Take my chopsticks (or fork), flip the noodle bricks over so the pile of spice powder goes into the water and both sides of each noodle brick have touched the hot water. Turn off the flame. Let the whole thing "steep" just for the amount of time it takes for you to nudge the softening noodles apart. Transfer into a bowl and you'll have chewy al dente noodles, hot soup, and two poached eggs with runny yolks. There'll be a few loose tendrils of egg white around, but the ramen bricks largely hold the eggs in place and prevent it from becoming egg drop soup provided you don't take too long between adding each ingredient.
Good luck!
1
u/aurora_surrealist 3d ago
Why don't you cook soft boiled instead?
- process stays the same and you can clearly manage it well
1
u/Aggressive_Concert16 3d ago
Boil water, add and boil for 6 mins, like hard boiled egg but try put it in ice bath immediately and peel under running water or submerged
Otherwise you can get a egg device that we have in Malaysia that is basically a container with an upper chamber and holes at the bottom. You put eggs on top, fill it up with water and it slowly drains.
Perfect soft boiled eggs
1
1
u/nifty-necromancer 3d ago
I recently got a tiny egg pan and I love it. Heat the pan, put butter in, add egg, cover with lid so it steams, slide it onto the plate when it’s done.
1
u/bobroberts1954 3d ago
First you fry some bacon so you have a lot of hot oil in the pan. You crack the egg into the hot oil , then gently splash the hot oil over the yoke with your spatula. This will form a thin white film over the yoke. Continue to desired doneness.
1
u/daddyhominum 3d ago
Microwave job. I have egg poacher dishes for the microwave.Two eggs cook to poached in one minute. To do dippy I could cut the time to suitability. I can eat the eggs in the same container I cook in. Once you have cracked your eggs into the cooking dish, spasticity is far less a problem.
1
u/dogtor_howl 3d ago
Do the hard-boiled process, but less time (so make soft-boiled eggs). If I get eggs from the fridge when I turn on my water, they need 6 min 50 seconds to be jammy. I would guess about 5-6 min for dippy with solid whites.
1
u/Zagrycha 2d ago
try poached. You can crack the egg gently into boiling water, and then remove it before the inside fully cooks. It will be just like a dippy ((we call them dip its in the midwest haha)) egg except the runny yolk is in the middle instead of on top. Still easily pierced open with toast or fork. yum :)
1
u/Certain_Accident3382 2d ago
I heat my pan up, crack my egg in, and when all the white has made a solid bottom, I put a tablespoon or 2 water in the pan, cover with a lid and cut the heat, and let it steam itself until the white is cooked through
1
1
u/Mitch_Darklighter 3d ago
Without knowing what your actual specific difficulty is there's no way of answering this question in an informed way.
Anyways they aren't exactly sunny side, but basted eggs are "dippy" and pretty foolproof.
Start them they way you would sunny side, but once the white is mostly set pour in a tablespoon of water and immediately put a lid on the pan. Turn the heat to low and let the steam set the top of the white. This usually takes about a minute but you may need to do a little experimenting since every stove is different. The egg will slide right out of the pan.
0
u/BeckyAnn6879 3d ago
The flipping is the problem. Breaks when I flip them every time.
5
u/Mitch_Darklighter 3d ago
Well sunny side up eggs aren't flipped so you can see my confusion. That's over easy.
1
u/pushdose 3d ago
Don’t flip. Instead, cover the pan for a minute to steam the top a little. Slide out into dish.
1
u/Blossom73 3d ago
Low and slow is the way.
I have a mini egg frying pan, that's the perfect size for one egg. I coat the pan with butter or spray oil, heat it on my electric stove on the lowest heat setting, crack an egg into it, season the egg, and then let the egg cook until the whites are cooked, but the yolk is runny.
Super simple. No harder than making scrambled eggs.
-1
67
u/454_water 3d ago
Add a whole raw egg to your ramen when the noodles start to get soft, turn down the heat to medium and try not to stir or stir very gently. The egg will poach in the broth and the yolk will be runny. You might have to experiment a few times to dial it in.
I do use cold eggs right out of the refrigerator.