The Perfect Brunch Egg

In order to make the perfect brunch egg, I need to figure out an elegant way of cook the sunny side up egg. The egg should have the running egg yolk on top. However, the egg should not have the running egg yolk spill over when you bite on it.

The trick is the right temperate and timing. The pan need to heat up in medium heat and you should put enough olive oil to cover the surrounding of the egg. Once you crack the egg, make sure you lower the egg very close to the pan so it gently rest on the olive oil instead of drop the egg high like a sack of rice. This helps to keep the egg shape well and not spread thin on the egg white. Then, let the fire do the work. Meanwhile, you can toast slices bread and cut some heirloom tomatoes and mozzarella cheese to prep the plate. The egg need to heat for about 5 minutes, when you can tell that the egg white get the solid white color and the edge is a bit brown. Then you turn off the heat to finish the rest of prepping the plate. Some basil on the tomato, some salt and pepper on the egg for flavor, etc. Gently take the egg and rest it on your sliced bread, which already prepped perfectly on your plate.

The result? See picture on the right. The soft running yolk is on the top of a little rim of solid yolk. So you can eat your brunch egg on the nicely toasted bread without dealing with the running yolk all over your face and plate :P