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PERFECT Sunny-Side Up Eggs
5 from 90 votes

PERFECT Sunny-Side Up Eggs

This recipe explains how to cook sunny-side up eggs with intact yolks and fully set whites using gentle heat and a small amount of fat. It emphasizes controlling the pan temperature and spacing the eggs to avoid steam, ensuring a tender white and runny yolk. The addition of a splash of water helps the egg whites cook evenly. Simple seasoning with salt and pepper finishes the dish, making it a delicate, classic breakfast staple.

Cook Time
3 mins
Total Time
3 mins
Servings: 2 eggs
Calories: 123 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 1 tablespoon olive oil bacon fat, unsalted butter, or clarified butter
  • 2 egg large
  • salt to taste
  • ground black pepper to taste

Instructions

    Cup of Yum
  1. Heat a large, non-stick skillet over medium-low heat.A large pan would be spacious enough to hold 2-3 eggs at a time with a bit of space between them and thereby prevent generating steam. 
  2. Pour about ½ teaspoon of water into the heated frying pan. If water sizzles and evaporates on the pan, it means the pan is hot enough to hold the eggs in the right form.
  3. Lightly coat the bottom of the pan with oil of your preference, butter, or bacon fat (about 1 Tablespoon). If using butter, let it melt. You don't need a large amount of fat to fry the eggs because the pan is non-stick and you don't want the eggs to turn out greasy.
  4. Crack the eggs gently into the pan to keep the yolks intact (remember: do not overcrowd the pan! Rather, keep a space in between the two eggs). Note: An egg ring can be used to keep the eggs round and yolks centered if desired. As the eggs cook, their color will change from clear to opaque white. 
  5. Cook until the tops of the whites are set but the yolk is still runny. This will take about 2 to 2½ minutes. Meanwhile, if the oil starts to spit it is a sign that the oil is too hot...In this case, please turn the heat down to low.
  6. When sunny-side up eggs are ready, remove the pan from the heat. Use a large, metal spatula (not rubber) to remove the eggs from the pan one at a time and place them on a serving plate. The metal spatula blade is thin enough to slide underneath the eggs without tearing them. 
  7. The large size of the blade will give more optimal support to keep the soft yolk intact while transferring from the pan to the plate. Some people like to dab them gently with paper towel to soak up any excess oil but I don't dab mine because fat is flavor!
  8. Season with salt and freshly ground black pepper -- and also fresh or dried herbs if desired. Serve immediately and enjoy!

Notes

  • Store leftover cooked eggs in an airtight container in the refrigerator for up to 2-3 days, ensuring they cool first.
  • Reheat eggs by greasing and warming a microwave-safe plate, then heating the eggs briefly in the microwave; expect some change in texture and flavor.
  • Maintain moderate pan heat and use a non-stick skillet to cook tender whites and runny yolks without flipping.
  • Use an egg ring if you want perfectly shaped eggs, but cooking without it tends to be faster.

Nutrition Information

Calories 123kcal (6%) Protein 5g (10%) Fat 11g (17%) Saturated Fat 7g (35%) Cholesterol 163mg (54%) Sodium 62mg (3%) Potassium 60mg (1%) Vitamin A 240IU (5%) Calcium 25mg (3%) Iron 0.8mg (4%)

Nutrition Facts

Serving: 2 eggs

Amount Per Serving

Calories 123

% Daily Value*

Calories 123kcal 6%
Protein 5g 10%
Fat 11g 17%
Saturated Fat 7g 35%
Cholesterol 163mg 54%
Sodium 62mg 3%
Potassium 60mg 1%
Vitamin A 240IU 5%
Calcium 25mg 3%
Iron 0.8mg 4%

* Percent Daily Values are based on a 2,000 calorie diet.