There’s something deeply comforting about a perfectly cooked sunny side up egg. This recipe delivers a golden, runny yolk with tender whites every time. Mastering these sunny side up eggs is all about gentle heat and a splash of steam.
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Why You’ll Love This Sunny Side Up Eggs
- Pure satisfaction: Mastering this classic feels like a small victory.
- Quick & versatile: Ready in under 10 minutes for any meal.
- Cooking intuition: Teaches you to cook by sight and sound.
- Star yolk: Gentle steam sets the white without overcooking the yolk.
Ingredients & Tools
- 2 large eggs (preferably room temperature)
- 1 tablespoon butter or ghee (or a neutral oil like avocado oil)
- 1 tablespoon water
- A pinch of fine sea salt
- A few grinds of freshly cracked black pepper
- Optional: A sprinkle of chopped fresh chives or parsley for serving
Tools: A good non-stick or well-seasoned cast iron skillet (around 8-10 inches), a lid that fits the skillet perfectly, and a flexible spatula.
Notes: Fresh eggs have thicker whites that hold their shape better. Good fat like butter adds richness.
Nutrition (per serving)
| Calories: | 180 kcal |
| Protein: | 12 g |
| Fat: | 14 g |
| Carbs: | 1 g |
| Fiber: | 0 g |
Serves: 1 | Prep Time: 2 minutes | Cook Time: 4-5 minutes | Total Time: 7 minutes
Before You Start: Tips & Ingredient Notes
- Room temperature eggs are your friend. Taking the chill off your eggs for about 15 minutes before cooking helps them cook more evenly and gently, reducing the risk of the whites becoming tough before the yolk is ready.
- Choose your fat wisely. Butter gives incredible flavor, but it can burn. For a foolproof method, you can use ghee or a high-smoke-point oil like avocado oil. If you use butter, a combination of half butter and half oil works wonders.
- The lid is non-negotiable. That splash of water and the subsequent steam is our secret weapon for setting the top of the egg without flipping it. Make sure your lid fits snugly to trap all that steam effectively.
- Don’t crowd the pan. If you’re making more than two eggs, use a larger skillet or cook in batches. Overcrowding drops the pan’s temperature and leads to steaming rather than frying, which can give you rubbery eggs.
How to Make Sunny Side Up Eggs
Step 1: Get your pan and ingredients ready. Place your skillet over medium-low heat and let it warm up for a full minute. You want it to be properly heated, but not screaming hot. While it warms, crack your eggs into two separate small bowls or ramekins. This isn’t just for show—it prevents you from accidentally breaking a yolk directly in the pan and makes for a much more graceful entry. Have your salt, pepper, water, and lid within easy reach.
Step 2: Melt the fat. Add your butter (or oil) to the warm skillet. You’ll see it melt and start to sizzle gently. Swirl the pan to coat the entire bottom evenly. If you’re using butter, watch for the moment the foaming subsides a little—that’s your cue that it’s ready and hasn’t started to brown yet. You want a gentle sizzle when the egg goes in, not a violent spatter.
Step 3: Gently introduce the eggs. Carefully slide each egg from its bowl into the skillet, aiming to place them side-by-side without touching. You should hear a soft, immediate sizzle—this is good! If it’s silent, your pan isn’t hot enough; if it’s a loud, aggressive splatter, it’s too hot. Let the eggs cook undisturbed for about 2 minutes. You’ll notice the whites will start to turn from clear to opaque, setting from the bottom up.
Step 4: The steam finish. This is the magic step. After about 2 minutes, when the edges of the whites are set and lacy but the surface near the yolk is still a bit translucent, add your tablespoon of water to the pan, aiming for a space between the eggs, not directly on them. Immediately cover the skillet with the lid. The water will instantly vaporize, creating a cloud of steam that gently cooks the top of the eggs. Leave it on for 1 to 1.5 minutes.
Step 5: Check for doneness. After a minute, lift the lid—be careful of the steam!—and take a peek. The egg whites should be completely set and opaque, while the yolks should still look bright yellow and jiggle slightly when you shake the pan. If there’s still a lot of runny, clear white around the yolk, re-cover and steam for another 30 seconds. The trick is to pull them off the heat just before you think they’re perfectly done, as they’ll carry over cook a tiny bit.
Step 6: Season and serve. Once they’re perfectly cooked, slide your spatula gently under each egg, making sure to get all of the lacy, crispy edges. Transfer them to your waiting plate. Season immediately with a pinch of salt and a few grinds of black pepper. The salt on the hot egg is a game-changer for flavor. A sprinkle of fresh herbs like chives adds a lovely fresh finish and a pop of color.
Storage & Freshness Guide
- Fridge: Store cooked eggs in an airtight container for up to 2 days.
- Freezer: Not recommended; texture becomes rubbery upon thawing.
- Reviving: Reheat gently in a covered skillet with a teaspoon of water to steam.
Serving Suggestions
Complementary Dishes
- Crispy bacon or sausage patties — The salty, savory crunch is the perfect textural contrast to the soft, rich egg.
- Sautéed spinach or kale — A bed of garlicky greens wilts beautifully under the warm egg, and the runny yolk creates a instant, delicious sauce.
- Low-carb toast or cloud bread — Essential for sopping up every last bit of that golden yolk, turning your plate clean with maximum satisfaction.
Drinks
- A strong black coffee — The bitterness cuts beautifully through the richness of the egg yolk, creating a classic and invigorating breakfast combination.
- Herbal tea like peppermint or chamomile — A light, caffeine-free option that complements the simple, clean flavors without overwhelming them.
Something Sweet
- A few fresh berries — A small handful of raspberries or blueberries on the side provides a bright, juicy, and low-carb finish to your meal.
- A square of dark chocolate (85%+) — Just a single square after your savory breakfast feels like a decadent treat without derailing your day.
Top Mistakes to Avoid
- Mistake: Using high heat. This is the number one culprit for rubbery whites and overcooked yolks. Sunny side up eggs require gentle, patient heat. High heat will cause the bottom to burn and the whites to become tough before the top has even set.
- Mistake: Skipping the steam. Without the steam from the added water, the very top layer of egg white around the yolk will remain disgustingly runny and translucent. The steam is what gives you a fully set white with a totally runny yolk.
- Mistake: Salting the eggs too early. If you sprinkle salt directly onto the raw egg white in the pan, it can draw out moisture and make the whites weep and become watery. Always season at the very end, once the eggs are on your plate.
- Mistake: Using a cold pan or cold fat. Adding eggs to a cold skillet will make them stick horribly and they’ll soak up the fat, leading to a greasy result. Always let your pan and fat heat up properly first.
Expert Tips
- Tip: Use a timer. It sounds simple, but when you’re watching the eggs, a minute can feel much longer than it is. Timing the initial fry and the steam phase takes the guesswork out and leads to consistent results every single time.
- Tip: For extra lacy, crispy edges, baste the eggs. Instead of adding water, you can carefully tilt the pan and spoon the hot melted butter over the tops of the eggs repeatedly. This is a more advanced technique that gives a rich, diner-style finish.
- Tip: Fresher is better for shape. The older an egg is, the more the white spreads and thins out. For a picture-perfect, compact sunny side up egg with tall, proud yolks, use the freshest eggs you can find.
- Tip: Let the eggs rest for a moment. After you slide them onto the plate, let them sit for 30 seconds. This allows the proteins to relax and firm up just a touch more, making them less likely to break when you cut into them.
FAQs
Can I make sunny side up eggs without a lid?
You can, but it’s much trickier and you’ll likely end up with an undercooked top or an overcooked bottom. The lid is crucial for creating the steam chamber that cooks the egg from the top down. If you’re truly in a bind, you can try tenting the pan with aluminum foil, but a glass lid is ideal because it lets you monitor the progress without releasing the steam.
Why are my egg whites sometimes rubbery?
Rubbery whites are almost always a sign of too much heat. Proteins in the egg white tighten and squeeze out moisture when subjected to high temperatures. Cooking low and slow is the key to tender, silky whites. I’ve messed this up before too, rushing the process—it’s a lesson in patience!
How do I know when the egg is done?
The whites should be completely set and opaque, with no visible clear or jelly-like parts. The yolk should be covered by a thin, translucent film and should jiggle like Jell-O when you gently shake the pan. If the yolk doesn’t jiggle at all, it’s starting to set and you’ve likely overcooked it.
Can I use this method for more than two eggs?
Absolutely! Just use a larger skillet to ensure the eggs aren’t touching. You might need to add an extra tablespoon of water to generate enough steam, and the cooking time could increase by 30-60 seconds. The principle remains the same—gentle heat and a good steam.
What’s the difference between sunny side up and over easy?
The key difference is the flip. Sunny side up eggs are cooked entirely on one side, with the steam (or basting) setting the top. Over easy eggs are flipped very briefly to just kiss the other side, which fully sets the very top of the yolk with a thin layer of white. Sunny side up guarantees the runniest possible yolk.
Sunny Side Up Eggs
Learn how to make perfect Sunny Side Up Eggs with a runny yolk every time. This easy, step-by-step guide is your secret to breakfast success. Get the recipe now!
Ingredients
For the Ingredients & Tools
-
2 large eggs (preferably room temperature)
-
1 tablespoon butter or ghee (or a neutral oil like avocado oil)
-
1 tablespoon water
-
A pinch fine sea salt
-
A few grinds freshly cracked black pepper
-
chopped fresh chives or parsley (Optional, for serving)
Instructions
-
Get your pan and ingredients ready. Place your skillet over medium-low heat and let it warm up for a full minute. You want it to be properly heated, but not screaming hot. While it warms, crack your eggs into two separate small bowls or ramekins. This isn’t just for show—it prevents you from accidentally breaking a yolk directly in the pan and makes for a much more graceful entry. Have your salt, pepper, water, and lid within easy reach.01
-
Melt the fat. Add your butter (or oil) to the warm skillet. You’ll see it melt and start to sizzle gently. Swirl the pan to coat the entire bottom evenly. If you’re using butter, watch for the moment the foaming subsides a little—that’s your cue that it’s ready and hasn’t started to brown yet. You want a gentle sizzle when the egg goes in, not a violent spatter.02
-
Gently introduce the eggs. Carefully slide each egg from its bowl into the skillet, aiming to place them side-by-side without touching. You should hear a soft, immediate sizzle—this is good! If it’s silent, your pan isn’t hot enough; if it’s a loud, aggressive splatter, it’s too hot. Let the eggs cook undisturbed for about 2 minutes. You’ll notice the whites will start to turn from clear to opaque, setting from the bottom up.03
-
The steam finish. This is the magic step. After about 2 minutes, when the edges of the whites are set and lacy but the surface near the yolk is still a bit translucent, add your tablespoon of water to the pan, aiming for a space between the eggs, not directly on them. Immediately cover the skillet with the lid. The water will instantly vaporize, creating a cloud of steam that gently cooks the top of the eggs. Leave it on for 1 to 1.5 minutes.04
-
Check for doneness. After a minute, lift the lid—be careful of the steam!—and take a peek. The egg whites should be completely set and opaque, while the yolks should still look bright yellow and jiggle slightly when you shake the pan. If there’s still a lot of runny, clear white around the yolk, re-cover and steam for another 30 seconds. The trick is to pull them off the heat just before you think they’re perfectly done, as they’ll carry over cook a tiny bit.05
-
Season and serve. Once they’re perfectly cooked, slide your spatula gently under each egg, making sure to get all of the lacy, crispy edges. Transfer them to your waiting plate. Season immediately with a pinch of salt and a few grinds of black pepper. The salt on the hot egg is a game-changer for flavor. A sprinkle of fresh herbs like chives adds a lovely fresh finish and a pop of color.06
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