After many years of cooking experience, I have yet to master the sunny side up egg. It really depends on the skillet you use. As well as the butter I commonly use Irish butter for the earthy flavor. Great artwork though. Sorry for food rant lol.
I was thinking about cooking it into a wok cooking pan. As it has even distribution of heat if you want to flip it, it can easily be done due ti the curves to get underneath the egg.
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(While you're cooking, then take it off again)
My bane are hard scrambled eggs.
I can do it, I just don't like to.