Making Sunny-side Ups And Mango Floats

I am learning how to cook. While I know how to do spaghetti and macaroni salads, I found that I am very bad at certain basic dishes. For instance, I was a complete failure at sunny-side ups. They were always either too watery or burned. Sometimes, I even accidentally break the egg yolks and goes spilling around the pan.

After many tries, I think I got how to do it. Contrary to how I believe it to be, low temperature will not make me a perfect sunny-side up. The pan must be very hot that the egg will heat up immediately upon contact. The egg yolk will actually cook faster with high heat than low.

Also, and this is a badge of a sunny-side up failure, you do not flip the egg onto its other side to cook the egg yolk. The egg yolk will get cooked even when just lying on one side. Also, take note how the egg yolk moves when you shake the pan (I use this to test whether the egg is ready). There shouldn't be a water rippling effect. If you see that, it's not done.

So, now, about Mango Floats. It's a dessert that consists of layers of graham crackers, mango slices, cream and condensed milk. For a first timer, they might get the impulse of placing in a lot of mangos. Don't do I have. It only makes the dessert harder than it is supposed to be. Plus, you want more cream mixture than mango. Take note, more cream, less mango.

I learned this after two tries. The first one had an abundance of mangoes and it made eating difficult. The mango practically hardened and there was not enough cream mixture to sweeten it.

The second try was much better. The dessert was sweet and creamy. The graham crumbs tasted like sweet lumpy grains. And the mango, as it should be, was not overpowering the dessert.

So, these are some lessons I learned in the kitchen.
mareliberum mareliberum
Dec 11, 2012