If you’ve ever wondered How To Make SunnySide Up Eggs perfectly every time, you’re in the right place! We’re talking crispy edges, silky whites, and that perfect-for-dipping oozy golden yolk you just can’t resist—let’s get cracking!
I’m a big fan of eggs. I mean, who isn’t? However, I must admit, I’m a firm believer that there is a time and a place for all kinds of eggs but I usually don’t discriminate. I love hard boiled eggs in my tuna salad, scrambled eggs in fried rice, and fried eggs on a good ol’ stacked breakfast sandwich.
But when I’m at the diner ordering up a classic breakfast – you know, the one that comes with all the fixin’s – crispy bacon (maybe even a slice or two of peameal bacon, if we’re lucky!), house-made breakfast sausage, sliced tomatoes, home fries, and perfectly buttered toast – there will only ever be one way and one way only that I’m ordering my eggs.
And that, my friends, is (and always has been) sunny side up.
I know a lot of people get grossed out by runny yolks and at that point, I really don’t know what to tell you. Me, being a lover of any and all kinds of dipping sauces, just look at it as exactly that. And let me just say that there’s nothing on a breakfast plate (all of those mentioned above…and more!) that don’t taste better doused in creamy golden egg yolk. Just sayin’.
If you’re new to making eggs then achieving the perfect sunny side up ones may seem like something only a master chef can do. But I promise, with the right tools, a little bit of practice (and maybe some patience!), and my handy tips, you’ll be a sunny side up egg making pro in no time. Master chef, you, that is!
WHAT ARE SUNNY SIDE UP EGGS?
Sunny side up eggs are a breakfast favourite where the egg is cooked just enough to set the whites while keeping the yolk runny and bright. You cook them in a pan without flipping, letting the yolk stay on top, which gives it that iconic sunny appearance (hence the name!). The result? Crispy whites and a gooey, golden yolk that’s perfect for dipping toast or adding to any breakfast plate.
When it comes down to it, It’s all about cooking them gently on medium-low heat with a bit of oil or butter. This keeps the whites from sticking and makes sure that delicious yolk stays perfectly runny. Easy, delicious, and a total breakfast win—sunny side up eggs are a go-to around the world for a reason!
WHAT YOU’LL NEED TO MAKE THE PERFECT SUNNY SIDE UP EGG
There’s nothing quite like the perfect sunny side up egg to kickstart your morning—crispy edges, tender whites, and a golden, runny yolk. With just a few ingredients, you can master this classic breakfast staple in no time! Let’s break down the key ingredients that make this simple yet delicious dish in a little bit more detail down below:
- Eggs: Why, of course! You can’t make sunny side up eggs without eggs!!! Fresh eggs are the star of this dish! Look for large, high-quality eggs for the best results. The fresher the eggs, the more vibrant the yolks and the better the texture of the whites. SIDE NOTE: I’ve said it before, and I’ll say it again – there’s just something magical about farm fresh eggs. So, if you’re lucky enough to get your hands on some (like I wasn’t in Ontario but am in BC) then you plain and simply GOTTA. They make all of the difference!!
- Cooking Oil or Fat: This can be your choice of oil or fat—olive oil for a hint of fruitiness, butter or ghee for rich flavour, bacon grease for the ultimate flavour explosion, or even coconut oil for a slight sweetness. The fat helps cook the eggs evenly and creates those desirable crispy edges. It also keeps the eggs from sticking to the bottom of the pan.
- Salt: A pinch of salt is all you need to bring out the natural flavours of the eggs. Opt for sea salt or kosher salt for the best flavour.
- Freshly Ground Black Pepper: Just a sprinkle of pepper enhances the overall taste and adds a subtle kick to the dish. Ground fresh pepper offers more flavour than pre-ground varieties.
HOW TO MAKE SUNNYSIDE UP EGGS (KEY TIPS)
You can find full instructions for how to make the perfect sunny side up eggs in the recipe card down below, but here are a few quick tips to keep in mind:
- Use fresh eggs. Fresher eggs hold their shape better and result in a vibrant yolk and firmer whites. Look for eggs that are no more than a week old for the best results. As I always say, if you can get your hands on farm fresh eggs, please do. They’re a serious game changer in both visual appearance and taste.
- For the best results, use a non-stick skillet or a well-seasoned cast iron pan. These pans help prevent the eggs from sticking, making it easier to cook them evenly and slide them onto your plate without breaking the yolk.
- Preheat the pan. Make sure your oil or fat is hot before adding the eggs, but not smoking. The cooking oil/fat should shimmer, or butter should be slightly foamy. This helps create those perfectly crisp edges.
- Cracking your egg into a ramekin or small bowl first ensures no broken yolks or stray eggshells make it into the pan. Plus, it gives you more control when gently sliding the egg into the skillet! If you’re a seasoned sunny side up egg making pro, you can probably skip this step. But then again, you probably wouldn’t be reading this in the first place if you are!
- Low and slow. Cook the eggs on medium-low heat. Too high a temperature can cause the edges to burn while leaving the whites undercooked.
- Be patient and don’t rush the process. Let the eggs cook undisturbed. Resist the urge to flip or move them—this ensures the whites set while the yolk remains runny.
- Cover for set whites. If you like the whites fully cooked but want to keep the yolk runny, cover the pan with a lid for the last 30 seconds of cooking. EXTRA TIP: I personally like using a see-through lid so I can ensure the eggs don’t accidently overcook. EXTRA EXTRA TIP: If you prefer the yolk to be a bit more set, you can spoon some of the hot oil or butter over the yolk during the last few seconds of cooking.
- To keep the yolk intact, use a thin, flexible spatula and gently slide it under the egg, lifting it slowly. Tilt the pan slightly to let the egg slide off the spatula onto the plate without flipping or jarring it. If you’re new to cooking sunny side up eggs, it might take a few practices before you perfect it. But don’t worry, a broken yolk is just as good as an intact one!
- Season at the end. Sprinkle salt and pepper just before serving for the freshest flavour and best texture.
FREQUENTLY ASKED QUESTIONS
To cook sunny side up eggs without sticking, start with a non-stick skillet or a well-seasoned cast iron pan, and make sure it’s preheated over medium-low heat. Add enough cooking oil, butter, or fat to coat the surface, allowing it to heat until it shimmers or the butter is slightly foamy. This ensures the egg won’t grab onto the pan. Once you crack the egg in, resist the urge to move it around—let it cook undisturbed. With the right heat and enough fat, your egg should slide out effortlessly!
Nope, you’re not supposed to flip sunny side up eggs! The beauty of sunny side up eggs is that the yolk stays exposed and runny while the whites cook gently underneath. Cooking them on low heat ensures the whites set without needing to flip. If you prefer the whites more cooked, you can cover the pan for the last 30 seconds, but flipping? That’s reserved for over-easy eggs! Keep that yolk front and center.
For a perfectly runny yolk, fry your sunny side up egg for about 2 to 3 minutes on medium-low heat. The key is to cook it gently so the whites set completely without overcooking the yolk. You’ll know it’s ready when the whites are firm but the yolk still looks jiggly and glossy. If you prefer the whites a bit more done, cover the pan for the last 30 seconds to help them set without affecting that golden, runny yolk.
MORE BREAKFAST FAVOURITES
HOW TO MAKE BACON FROM PORK BELLY
PUMPKIN SPICE PANCAKES WITH BOURBON MAPLE SYRUP
EASY EARL GREY LATTE (LONDON FOG RECIPE)
CHOCOLATE PEANUT BUTTER SMOOTHIE
LOVE THIS RECIPE? PIN IT FOR LATER!
HOW TO MAKE SUNNYSIDE UP EGGS
Ingredients
- 2 large Eggs
- 1-2 tbsp Cooking Oil or Fat (i.e. cooking oil, butter, bacon grease, ghee)
- Salt to taste
- Freshly Ground Black Pepper to taste
Instructions
- Place a non-stick or cast-iron skillet over medium-low heat. Add the cooking oil or fat to the pan, ensuring it evenly coats the surface. Allow the oil or fat to heat up until it’s shimmering or the butter is fully melted and just starting to foam, but not brown.
- Crack each egg into a small bowl or ramekin to ensure the yolks stay intact. This also makes it easier to gently slide them into the pan.
- Carefully slide the eggs into the skillet, making sure not to break the yolks.
- Let the eggs cook undisturbed for about 2-3 minutes. The whites should set completely while the yolks remain runny. If you prefer firmer whites, cover the skillet with a lid for the last 30 seconds of cooking. The edges should be slightly crisp without browning too much.
- Sprinkle the eggs with salt and freshly ground black pepper to taste. Gently slide the eggs out of the skillet using a spatula and onto a plate. Serve immediately.
Video
Notes
The links in this post are affiliate links. Thanks for supporting HipHipGourmet!
