I recently discovered I do indeed like eggs sunny-side-up. However, when I go to eat the yolk, it kinda goos (yes, goos) all over the plate and I feel like I'm wasting the precious liquid gold...So, how you eat your yolks? I'd rather not eat them in one bite as I like to savor the flavor...
I have zero problem licking my plate if I am not at a restaurant. :)
If I eat them with potatoes or with any other kind of veggie, or when I eat them with sardines, I will put the egg directly on top so that any spilled yolk flows right onto my other food and soaks it up. Makes it easier to get every last bit!
I love runny egg yolks. I eat my fried eggs in a bowl with a spoon so I don't lose a drop. It's the one time I miss toast! Often I will dip a piece of crisp turkey bacon (I don't eat pork) or chicken sausage in my yolk. Nom, Nom!
Oh, my latest thing with eggs is to sprinkle them with Dukkah-- Trader joes carries this mixture of sesame seeds, almonds, and spices and it's great on eggs. I pour a spoonful in the bowl and smush it around to pick all the egg residue stuck to the bowl (pastured eggs seem particularly "sticky").
I love em poached so I can just eat the whole thing at once.
If I'm feeling like a fancy pants I'll do them up sous-vide style:
WARNING this way of cooking eggs is to DIE for and you may not be able to stop at 2...or 4...or 8...
The yolk is creamy but sticks together in a soft jell so you can just scoop the whole thing up and it won't run all over the place (very much anyway :P).
Nom Nom Paleo has a bunch of sous-vide recipes that are delish!
If I do them sunny side up then I typically use the yolk as a sort of dipping sauce for another part of the meal.
I also regularly make avocado and bacon deviled eggs which leaves several (not all) of the hard boiled egg yolks unused. I just keep these off to the side and throw in a couple to my meals whenever I feel like they'll fit.
I love sunny side up eggs as well.
The thing to do here to avoid egg yolk loss is mechanics. I usually eat sunny sides with a fork and a really sharp knife.
I first cut off the egg white "dress" on the sunny side up egg, and eat it with whatever else I'm eating for breakfast (vegetables, bacon, potato).
I then use the fork as a spatula sort of gig, and scoop up the yolk part of the egg (still in one piece) and take a bite right down the middle. While I'm doing so, I'm also taking in air via a sucking motion. This prevents any yolk drip loss.
Before the yolk can ooze out of the second half, I prop it up against another piece of food until I'm ready for it again.
No, I'm NOT crazy at all...
If I have them sunny side up I'll cut gently at the top of the yolk and let the initial yolk run onto the knife. You can then eat the rest of the yolk with the tip of the knife.
You can also sous vide your eggs around 60-65 degrees depending on how runny you want the yolk. I tried 63.2 degrees today where the yolk is firm but not hard boiled. That's another option.
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