Partly sunny eggs

Gin Lee

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Partly sunny eggs/Gin Lee

Partly sunny eggs

These eggs take approximately six minutes to cook. They're yummy and the egg yolks aren't terribly runny! During the last minute of cooking the partly sunny eggs, I constantly, lightly splash the oil over the top of each egg with a spatula. This is to make certain that none of the egg whites are left uncooked. I have just cooked some sausages, so I am using the oil from them to cook the eggs. Once the eggs are finished cooking, the egg whites will look like clouds coming out over the sunny yolk. Hence, the reasons why I refer to them as being partly sunny eggs.

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Partly sunny eggs/Gin Lee

Ingredients:

  • Eggs (I used four)
  • A sprinkle of freshly ground pepper and seasoning salt
  • Oil, bacon or sausage drippings, or use butter (use just enough to coat your skillet)

Instructions:

Add your oil to a non-stick skillet, allowing the oil to get hot on medium heat.

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Cooking the partly sunny eggs/Gin Lee

Next, carefully crack the eggs and add them to the skillet of hot oil. Cook for five minutes, then turn the burner off. Finish cooking the eggs one more minute. With a spatula, lightly splash the oil on top of each egg, just around the sides of the egg yolk.

Once your eggs are partly sunny, they're done. Place the eggs onto a plate and serve. Enjoy your partly sunny eggs with some cooked sausage and buttered toast, or better yet, make some homemade biscuits to dunk into the yolks. It's a great way to start out your day, if you eat breakfast in the morning. However, if you're like me, I prefer breakfast at night.

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It is within my mission to ensure that readers will receive original and valuable news content. The content will be written about a large variety of topics. I find my inspiration in the art of design, illustrations, as well as writing content for viewers like you! As an author, designer, artist, animal rescuer, food blogger, organic gardener, freelance journalist, and contributor, I strive to encourage my readers to learn about topics that they may not be fluent in, as well as share my common knowledge about important elements of interest. Because, as circumstances have it, I do live in an extraordinarily rural area, of which I'm proud to profess. Writing for NewsBreak is an enlightened and enjoyable experience. It's been a collection of milestones for me. Concurrently, you (as well as I) have touched base on so many news levels, and we have all learned from the research I've done on a variety of topics. Although this is just a small token of my appreciation to all of my readers and followers, I want to say with a happy heart, and my arms wide open- Thank you for being you! And thank you for liking, subscribing, and following me! It means more to me than mere words can say! Addressing the rudeness in the room (in a way of speaking). Rudeness and hatefulness is why I turn the comments off on the articles in which I write. The world has enough vulgarity, hatefulness, and arrogance without it having any help. Since having the simple courtesy of manners is lacking, and sharing words of kindness does not abide in a few people. Those few people ruin what's supposed to be educational and an enjoyable experience for all others. I don't have the comments turned off because I can't handle ill manners. I turn them off because I do have children and young adults that are followers. Potty mouths, vulgarity, and hate are not acceptable. Sometimes I get busy and I don't get to turn off the comment notifications until a few hours have passed. This is why sometimes a few comments squeak through. I apologize to those of you who generally are very sweet and I also apologize to my followers who have been a witness to others being rude and malicious. I hope that as my followers, you'll be understanding of the measures that I have to take. Please be kind to one another.

Hickory Ridge, AR
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