Learn how to make perfect sunny side up eggs with a perfectly set whites and a runny yolk. Tips, tricks, and step-by-step instructions included!
If you love ordering a fried egg sunny side up when you go out to eat but have never tried making it at home, consider this your sign. I love fried eggs sunny side up, over easy, or over medium and I eat them at least twice every week (often more!) because they are such a great source of protein, so quick, and so good.
Don’t be intimidated by this breakfast staple that is perfect with some bacon and toast or hashbrowns. It takes less than 10 minutes from start to finish and once you have learned the technique you can enjoy sunny side up eggs any time!
What You’ll Need
- Eggs: Use fresh eggs. Fresh eggs have firmer whites that spread less and hold the yolk higher. Older eggs will still work, but the whites might spread more and cook unevenly.
- Oil: Oil creates a barrier between the egg and the pan and helps conduct heat evenly. Butter can be used for flavor. Ghee also works well.
- Salt and Pepper: Salt and pepper enhances the egg’s natural flavor.
You also need a nonstick pan and a spatula.
How to Make Fried Eggs
- Set a medium nonstick skillet on the stove over medium heat and then add the oil. Once the oil looks shiny, turn the heat down to medium to medium-low. You want it warm, but not screaming hot.
- Crack the eggs side by side directly into the pan, then let them sit without touching them. Season with salt and pepper.
- After about 1 minute, you’ll notice the whites starting to turn white around the outer edges. Using your spatula, gently cut through the thicker white that’s right next to the yolk and nudge it outward. Eggs have two kinds of whites. The thicker one near the yolk tends to cook slower, so cutting through it helps the egg cook evenly.
- Keep cooking them on medium to medium-low heat until the whites are fully set and are no longer jiggly. (Optional: Cover the skillet with a tight-fitting glass lid so you can see what’s happening without lifting it while the eggs cook. The lid traps heat and helps the whites set faster, cooking the tops of the eggs so you don’t have to flip them.)
- Keep an eye on the eggs, cooking them until they are done to your liking. Typically it’s about 4 minutes to 6 minutes depending on how runny you like your yolks. Once the whites are fully set and look cooked through, turn off the heat and remove the eggs from the pan, sliding them on to a serving dish.
How do you like your eggs?
You can flip the eggs partway through cooking for over-easy, over-medium, or over-hard instead of sunny side-up, if preferred. Just continue cooking until the yolk reaches your desired level of doneness.
Recipe Tips and Tricks
- Watch the whites, not the yolk: The whites tell you when the egg is done.
- Use a nonstick or well-seasoned pan: This keeps them from tearing and lets the eggs slide out cleanly.
- Crack eggs close to the pan: This protects the yolk and keeps the whites from splashing and spreading too much.
- Season at the end: Salting them too early can cause watery whites.
- Residual heat finishes the eggs: Turn off the heat just before they look done; they usually continue cooking after you remove them from the pan.
- Use oil, not spray: Spray burns quickly and doesn’t distribute heat as evenly.
We like to serve these with toast for dipping up the runny yolks and crispy bacon or sliced fresh tomatoes when they are in season and we can get them from the garden or the farmer’s market.
Fried Egg FAQ’s
Use a thin non-metal spatula and slide it gently under the entire egg before lifting. If it sticks, wiggle the spatula gently back and forth. A well-oiled pan should let the egg slide right out.
Sunny side up is never flipped. Over easy is flipped briefly to barely set the top of the yolk while keeping it runny inside.
More Breakfast Recipes
How to Make Sunny Side Up Eggs
Ingredients
- 2 large eggs
- 2-3 teaspoons oil
- Salt & pepper to taste
Instructions
- Set a medium nonstick skillet on the stove over medium heat and then add the oil. Once the oil looks shiny, turn the heat down to medium to medium-low. You want it warm, but not screaming hot.2-3 teaspoons oil
- Crack the eggs side by side directly into the pan, then let them sit without touching them. Season with salt and pepper.2 large eggs, Salt & pepper
- After about 1 minute, you'll notice the whites starting to turn white around the outer edges. Using your spatula, gently cut through the thicker white that's right next to the yolk and nudge it outward. Eggs have two kinds of whites. The thicker one near the yolk tends to cook slower, so cutting through it helps the egg cook evenly.
- Keep cooking them on medium to medium-low heat until the whites are fully set and are no longer jiggly. (Optional: Cover the skillet with a tight-fitting glass lid so you can see what's happening without lifting it while the eggs cook. The lid traps heat and helps the whites set faster, cooking the tops of the eggs so you don't have to flip them.)
- Keep an eye on the eggs, cooking them until they are done to your liking. Typically it's about 4 minutes to 6 minutes depending on how runny you like your yolks. Once the whites are fully set and look cooked through, turn off the heat and remove the eggs from the pan, sliding them on to a serving dish.
- We like to serve these with toast for dipping up the runny yolks and crispy bacon or sliced fresh tomatoes when they are in season.
Notes
- You can flip the eggs partway through cooking for over-easy, over-medium, or over-hard instead of sunny side-up, if preferred.
- Upgrades: You can sprinkle the eggs with a pinch of Creole seasoning, cayenne, cumin, coriander, smoked paprika, or chili powder for added flavor.
