On my 4th foods lab I made a sunny side egg. There was a perfect balance in the runny yolk and the white of the egg, which made my mouth water. The white was cooked, the yolk remained whole, and the yolk was the desired consistency. The eggs were soft like butter and released a buttery aroma. This was my most successful lab so far because there was a white layer gradually forming on the yolk which was desired. I learned that if u add around 5 mL of water with the egg before it’s cooked. A white layer will form over the yolk, which was also my greatest success. Luckily, I had no challenges to overcome and Mr.Bolli liked my outcome which is what I was most proud of.