Your sunny-side up may not be my sunny-side up

A few days ago, I made sunny-side up for some friends I've known for a while for the first time.

One of them commented on how good the sunny-side up I made looked. I was confused for the moment because I would usually be slightly upset if my sunny-side ups looked anything less than what I made.

It turns out that her family doesn't eat a lot of eggs for, what she pointed out herself, irrational reasons. The fact that I was a bit surprised that reminded me that I should always consider that what's normal to me may not be normal to someone else.

I also discovered that some people are against cooking with extra virgin olive oil (EVOO). I was also confused because EVOO is quite stable and fried eggs actually taste better with (extra virgin) olive oil in my opinion. Controlling heat well is a must for any cooking: if you have a look at the smoke point for EVOO and those the proteins and egg yolks and egg whites denature at, it should be pretty clear that it's totally fine to use EVOO provided that you are controlling heat well.

I suppose my sunny-side up isn't everyone else's sunny-side up!