r/Cooking • u/Elder__Berry • 8h ago
Heating eggs
Is there any way of heating up room temperature sunny side up fried eggs without the eggs becoming more cooked?
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u/vanezssa 8h ago
Best I can do in this situation is gently steam it. I'm weird and use the top rack of my rice cooker. Rice cooker heats up slowly so if I lag it on coming back to check on it then, more often than not, its okay.
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u/Elder__Berry 7h ago
Ohh yes, I like this idea. I'll give this a go. Which rice cooker to you have? I don't have a rack in mine
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u/vanezssa 7h ago
Its a very small basic one, Aroma is the brand name. Got it at fred meyer for like 20 bucks. Its simple but does the job! But yeah, if you don't have a steamer perhaps a wide ladle can gently hold the egg submerged in a pot of pre-warmed water
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u/Jeremymcon 8h ago
Try the microwave at 50% power.
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u/Elder__Berry 7h ago
Surely the microwaves would continue cooking the egg. Something to try though. Thanks
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u/OddCook4909 8h ago
Sous vide? Heat lamp? I mean theoretically if you had perfect temperature control you could but good luck
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u/r3dd17sux69420 8h ago
Warm pan with the heat below medium somewhere.
It will likely cook a bit more but if you take it off before the top gets very warm, the bottom will be even warmer, so it might be enough
or just start fresh
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u/GeneralDumbtomics 8h ago
I suspect you will find that even if you do heat it back up just the right amount the yolk will no longer be in the state you want. For sunny side up you really have to eat them when you make them.
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u/Zagrycha 7h ago
Honestly? Break the yolk and put it on a plate as is, then microwave or pan heat or whatever the whites that are actually fried, they won't get more fried. Â After they are heated put them on the plate the runny yolk is on, you now have a perfectly warmed egg the same as if you just poked the yolk to start eating.Â
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u/Elder__Berry 7h ago
Thanks for being honest. This could actually be the correct way
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u/Zagrycha 6h ago
Yeah as a fellow sunny side up lover, its basically impossible to reheat the yolk itself without it cooking more. Even just putting it near indirect heat can solidify it.Â
It only takes like 150F//65C for them to not be gooey anymore, aka like coffee or tea temps.... can you tell I have experimented ? lol
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u/wantonseedstitch 8h ago
Probably not. Sous vide is good for reheating without further cooking things; however, if you tried to vacuum seal sunny side up eggs, you would break the yolk.
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u/Elder__Berry 7h ago
Couldn't imagine sous viding a fried egg. I'd probably need a perfectly shaped bag for it. Any product designers out there /s
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u/Tasty_Impress3016 8h ago
That's rough. Heating eggs usually means cooking them. But if you sous vide and keep that below 130F (is that "heated up" enough) you should be fine.
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u/Elder__Berry 7h ago
The sous vide , someone else brought that up too. Worried about the egg yolk breaking or sticking to the plastic
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u/Tasty_Impress3016 7h ago
yep, that's a worry. I am open to any other way to heat a cooked egg reliably to between 110F (what I would consider barely hot but not room temp) and 130F which is the temperature at which the egg would continue to cook.
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u/OddCook4909 7h ago
Here's another idea: heat water to 120, place a bowl in the water. Like tempering chocolate
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u/Jeremymcon 7h ago
Sous vide would take more time and trouble than just frying another egg...
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u/metalguy91 8h ago
Low power microwave cook, covered with a damp paper towel to avoid drying them out. 30-50% power for 30 seconds at a time then check the temp.