To make perfect sunny side up eggs, follow these expert steps:
- Use the right pan and heat: Choose a good nonstick skillet or a well-seasoned cast iron skillet. Heat it over low to medium-low heat to avoid burning the eggs
- Add fat: Melt about 1/2 tablespoon of butter or heat a small amount of oil (olive oil, butter, bacon grease, or avocado oil) in the pan, ensuring it coats the bottom evenly
- Crack eggs carefully: Crack each egg into a small bowl or ramekin first, then gently pour it into the hot pan. This helps keep yolks intact and centers the yolk in the whites
- Cook covered: Cover the pan with a lid or invert another pan on top to trap steam. This helps cook the egg whites evenly without flipping, while keeping the yolks runny. Cook for about 2 to 3 minutes until the whites are set and opaque but yolks remain warm and runny
- Check doneness: Whites should be fully set but yolks still runny. You can gently touch the whites to confirm they are firm
- Serve: Use a spatula to carefully lift the eggs from the pan. Season with salt and pepper, and optionally garnish with herbs or paprika
This method ensures tender, just-set whites with perfectly runny yolks, ideal for breakfast or topping dishes like toast, bowls, or salads
. Summary:
- Use a nonstick or cast iron skillet on low heat
- Add butter or oil to coat pan
- Crack eggs into a bowl, then into pan
- Cover and cook 2–3 minutes until whites set
- Serve with seasoning
This technique yields classic sunny side up eggs with crispy edges and runny yolks without flipping
