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    Home > Easy And Delish

    Published: Jan 4, 2014 · Modified: May 30, 2022 by Denise Browning · "This post may contain affiliate links which won’t change your price but will share some commission." · 65 Comments

    How to Cook Perfect Sunny Side Up Eggs

    Dairy FreeKeto

    Jump to Recipe ↓
    two collage images showing side side up eggs over toast

    Easy method for how to cook PERFECT sunny side up eggs like a pro, resulting in soft whites and runny yolks. You'll get them right the very first time!

    close up of sunny-side up eggs on a toast

     

    Sunny Side Up Eggs

    Eggs are a touchy topic for many people. They are an ingredient that nearly all of us share, no matter what corner of the globe we are from...

    They are a constant in baking, and frequently enjoyed at our breakfast tables as well as at other mealtimes.

    In Brazil, we love to serve them on top of a grilled steak which we call Bife à Cavalo ("Horseback-Riding Steak"), or make Breakfast Egg Cups.

    I wrote a tutorial here last year on how to hard boil eggs properly, with great response.

    So I decided this time to present a simple and easy method for how to cook PERFECT sunny-side up eggs (also known as fried eggs).

    What are sunny side up eggs?

    Sunny side up eggs (also written sunny-side up eggs) are a type of fried egg that is cooked only on one side and never flipped over, difering from over easy eggs.

    They have soft whites and runny yolks which are still raw and translucent. But it is safe to eat right away! 

    You can call them dippy eggs because you can dip a piece of bread into the yolks -- although it refers more to soft boiled eggs. 

    Are they healthy? 

    Yes! An egg has about 60 calories and a rich source of protein, vitamins A and B, calcium, phosphorus and iron. They are perfect for those on a keto diet!

    How to Cook Sunny Side Up Eggs

    Learn how to cook perfect sunny side up eggs and get it right every single time. 

    Essentials for Sunny Side Up Eggs

    For some, cooking perfect sunny-side up eggs is as easy as riding a bike... but for many others, not so much!

    Why? Well, many just cannot seem to get them to come out soft and silky instead of getting crispy whites ends with hardened yolks....

    With the simple method that I am about to show you (my fave of several), we are going to wind up with set yet soft whites, and runny yolks.

    You will see... Time and temp play a big role in how to cook a PERFECT sunny side up egg.

    3 sunny side up eggs on toast each with veggies

     

    Ready to cook PERFECT sunny side up eggs like a pro? So then come along with me!

    The Best Way to Cook Perfect Sunny Side Up Eggs:

    • Lightly coat the bottom of a non stick pan with oil of your choice, 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.
    • Crack the eggs gently into the pan to keep the yolks intact (note: 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. 

    cooking breakfast in a skillet -- ring method
    • Cook over medium-low heat until the tops of the whites are set but the yolk is still runny. This will take about 2 to 2-½ minutes. You can cover the pan to speed up the process! 
    • 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.
    • 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 on a serving plate. 
    • The metal spatula blade is thin enough to slide underneath the eggs without tearing them.
    • And the large size of the blade will give more optimal support to keep the soft yolk intact while moving 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!!! 😉
    sunny side up egg almost cooked in a pan -- without a ring
     
    • Sprinkle salt and pepper -- and also fresh or dried herbs if desired. Serve right away and enjoy! As youc an see, it is simple to make a perfect sunny side up egg !

    two eggs in a skillet with vegetables

     

    Recipe Notes for Making Sunny Side Up Eggs the Easy Way

    • If you follow all the cooking tips above, you will obtain perfect sunny side-up eggs every time. 
    • Crack the eggs into the pan gently. 
    • Cook them over medium-low heat using a non stick pan. You can cover the pan to speed up the cooking process!
    • It takes about 2 minutes to cook them! 
    • Keep in mind that not using the egg ring will cook eggs faster. The ring shapes or makes the eggs round. I prefer to cook mine without the ring! 
    • Love eggs? Learn also how to hard boil eggs properly! 

    Difference Between Over Easy Eggs and Sunny-Side Up Eggs

    Some people get confused because they are types of fried eggs and think they are the same, but no. 

    An egg “over easy” egg is fried on both sides, although not for very long on the second side, and so they yolk stays runny. To make one, cook the raw egg just until the white is set enough on the bottom to be quickly flipped over to cook the other side. “Over” refers to flipping the egg, and “easy” refers to the doneness of the yolk which must be soft and runny.

    But using the same method, you can cook the white and then flip the egg to cook the yolk “over medium” or “over hard,” depending the level of doneness of the yolk.

    On the other hand, a “sunny-side up egg” means that it is fried just on one side and so never flipped. The white is soft and the yolk is both soft and runny. There is no flipping or cooking on the other side.

    What to serve with them

    You can serve sunny eggs on toast or with baked coconut flour pancakes for a keto breakfast. French toast also make a great pair with it! Bacon is not the only thing that you can serve with eggs!

    Of course, you can have them over creamy polenta and/or this Instant Pot Brussels Sprouts with bacon for lunch. They are a healthy and cheap source of protein that goes well with many dishes.

    Other egg recipes:

    • How to make omelette easy
    • Starbucks egg bites
    • Quindim
    • Deviled Eggs
    • Breakfast Quiche

    PIN & ENJOY!

    runny soft egg yolk in a skillet

    close up of sunny side up eggs on a toast
    Print SAVE Saved Recipe! Pin
    4.57 from 41 votes

    How to Cook Perfect Sunny Side Up Eggs

    Easy method for how to cook PERFECT sunny side up eggs, resulting in soft whites and runny yolks. Learn how to cook them like a pro!
    Course:Breakfast
    Cuisine:American
    Keywords:eggs, how to cook, method, sunny side up
    Prep Time 0 minutes
    Cook Time 3 minutes
    Total Time 3 minutes
    Servings 2 eggs
    Calories123 kcal
    Author Denise Browning
    Cost $ 0.25 per egg

    Equipment

    • skillet

    Ingredients

    • 1 tablespoon vegetable oil bacon fat, or butter
    • 2 large eggs

    Instructions

    • Heat a large, non-stick frying pan 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. 
    • Pour about ½ teaspoon of water into the heated pan. If water sizzles and evaporates on the pan, it means that pan is hot enough to hold the eggs in the right form.
    • Lightly coat the bottom of the pan with oil of your preference, butter, or bacon fat (approximately 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.
    • 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. 
    • Cook until the tops of the whites are set but the yolk is still runny. This will take about 2 to 2-½ 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.
    • 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 on a serving plate.
      The metal spatula blade is thin enough to slide underneath the eggs without tearing them. 
    • And 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!!! 😉
    • Sprinkle salt and freshly ground black pepper -- and also fresh or dried herbs if desired. Serve immediately and enjoy!

    Recipe Video

    YouTube video

    Recipe Notes

    • If you follow all the cooking tips above, you will obtain perfect sunny side-up eggs every time. 
    • Keep in min that not using the egg ring will cook eggs faster. I prefer to cook mine without the ring! 
    • Love eggs? Learn also how to hard boil eggs properly! 

    Nutrition

    Calories: 123kcal | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 163mg | Sodium: 62mg | Potassium: 60mg | Vitamin A: 240IU | Calcium: 25mg | Iron: 0.8mg

    ** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

    Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

    DID YOU MAKE THIS RECIPE?Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.

     

     

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    Filed Under: 5 Ingredients or Less, American Recipes, Easy And Delish, Easy Breakfast and Brunch Recipes, Easy Dairy-Free Recipes, Easy Keto Recipes, How-To, Quick & Easy Recipes Tagged With: cooking technique, easy method, eggs

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    Comments

    1. Laura King says

      January 04, 2014 at 11:56 am

      5 stars
      Love these simple, easy-to-understand directions Denise! Nothing as comforting as a perfect sunny side up egg and a crispy slice of toast. My Grandma Lamp used to make me and my younger brother "up eggs" with toast every morning on our summer break visits. Love those memories!

      Reply
      • Denise Browning says

        January 04, 2014 at 12:02 pm

        I am so happy to have you visiting me here, Laura! I am glad that you enjoyed these easy-to-follow directions...What great memories of your Grandma you have! xx

        Reply
    2. Anne@FromMySweetHeart says

      January 04, 2014 at 2:25 pm

      Oh what a beautiful and perfect egg, Denise! Honestly, I tend to have my pan too hot or just rush them in general. So I'm guilty of those crispy edges and dried yolks! Sometimes it's just good to have someone walk you back to the basics! And since my goal this year is not to skip breakfast...this is a great place for me to start! Wishing all the best in the New Year! : )

      Reply
      • Denise Browning says

        January 04, 2014 at 2:28 pm

        Thanks a lot, my dear Anne! It is so good to have you visiting me here again... Wishing you a wonderful new year! xx

        Reply
    3. Maureen | Orgasmic Chef says

      January 04, 2014 at 3:04 pm

      5 stars
      I must try your method. I put a bit of oil and a bit of butter in the pan, melt til frothy and then put the eggs, season and add a teaspoon of water and cover.

      Reply
      • Denise Browning says

        January 04, 2014 at 3:15 pm

        This is also a great method too, Maureen! The only thing is with the covered method, eggs need to be watched carefully. Because I usually prepare several things at the same time, I avoid covering mine... I forget about them and the yolks wind up overcooked. 🙂

        Reply
    4. Lail | With A Spin says

      January 05, 2014 at 2:06 am

      Great tips, Denise. I never knew to sprinkle water to test the hotness of the pan. I've always used a plastic spatula as well as I tend to make my sunny side up in a non-stick pan. However, it makes sense to use a thin metal one to avoid accidental tearing. Thanks for sharing the tips.

      Reply
      • Denise Browning says

        January 05, 2014 at 7:49 am

        My pleasure, Lail!

        Reply
    5. Little Cooking Tips says

      January 05, 2014 at 10:23 am

      5 stars
      Making the perfect fried eggs, is a task that's difficult to accomplish, even for professional Chefs with years of experience, as many things can go wrong, resulting a 'failed' fried egg:)
      So, your instructions are very very useful both for amateur and experienced cooks:)
      Thank you Denise!

      Reply
      • Denise Browning says

        January 05, 2014 at 2:13 pm

        Thank you, LCT! Wishing you a wonderful year!

        Reply
    6. Coffee and Crumpets says

      January 05, 2014 at 2:10 pm

      Beautiful! Perfect eggs, Denise! I have to admit though, I like my eggs with frazzled edges 🙂 Such lovely, sunny photos!

      Reply
      • Denise Browning says

        January 05, 2014 at 2:16 pm

        Thanks, Nazneen!!!! To get eggs with frizzle edges, heat the oil very well and let eggs cook on medium heat. 🙂

        Reply
    7. John@Kitchen Riffs says

      January 05, 2014 at 3:07 pm

      I tend to cook eggs over-easy more than sunny-side up (mainly because I love flipping the eggs over in the pan!), but sunny-side up ones look better. Great method! I usually use 7-inch nonstick pans, the perfect size for two eggs. And then just slid them from the pan right onto the plate. Good post - thanks.

      Reply
      • Denise Browning says

        January 05, 2014 at 3:10 pm

        Thanks, John!

        Reply
    8. Sugar et al says

      January 05, 2014 at 3:38 pm

      5 stars
      What a lovely and useful tutorial Denise! I learnt it through trial and error but at times, still don't get it right. I LOVE the vibrant photos.

      Reply
      • Denise Browning says

        January 05, 2014 at 3:46 pm

        Thanks, Sonali! Now you have easy steps to follow that you will help you to get your eggs right all the time.

        Reply
    9. Deb says

      January 05, 2014 at 4:24 pm

      The egg is indeed a very important component of my cooking! My husband prefers scrambled eggs but I will try your method of sunny-side-up as an alternative! Who knows, he may change his mind!

      Reply
      • Denise Browning says

        January 06, 2014 at 8:15 am

        Deb: The only ones that eat sunny-side up eggs at my home is my youngest and I. My husband only likes his eggs either scrambled or with well cooked, hard yolks (as well as my eldest daughter). Good luck! Thanks a lot for stopping by!

        Reply
    10. Asmita says

      January 05, 2014 at 5:10 pm

      Hi Denise,
      Thanks so much for this tutorial. The eggs look perfect! In love with the happy yellow!

      Reply
      • Denise Browning says

        January 06, 2014 at 8:17 am

        It is my pleasure, Asmita! I have never thought that people was so interested in these techniques until I published one for how to hard boil eggs properly.

        Reply
    11. sallybr says

      January 05, 2014 at 5:11 pm

      Great post, Denise! I had to smile reading the comments, I do exactly as Maureen, except that I usually don't add butter, just olive oil, but the trick of the water works for me. I usually make only one egg, though - that makes the method more feasible, as you pointed out.

      It is one of my favorite lunches, a fried egg - I grew up with my Mom making it for me, I was SUCH a picky eater... that 90% of my lunches were fried eggs with "paozinho frances quentinho da padaria" (lembra? 😉

      Reply
      • Denise Browning says

        January 06, 2014 at 8:19 am

        Sally: I still remember those wonderful warm French rolls from Brazil. With eggs and/or cheese, they are even more delicious!

        Reply
    12. Juliana says

      January 05, 2014 at 5:52 pm

      Nice Denise...your fried egg looks just perfect, thanks for the post.
      Have a great week ahead 😀

      Reply
      • Denise Browning says

        January 06, 2014 at 8:20 am

        Thanks, Juliana! Likewise.

        Reply
    13. Liz says

      January 06, 2014 at 1:45 pm

      Excellent tutorial, Denise! My hubby is the egg maker in the house, but I'll file this away in case I ever need to make him breakfast 🙂

      Reply
      • Denise Browning says

        January 06, 2014 at 2:06 pm

        Thanks, Liz! Wishing you a great week!

        Reply
    14. The Café Sucre Farine says

      January 06, 2014 at 7:44 pm

      I'm trying your method for breakfast tomorrow Denise, they look perfect!

      Reply
      • Denise Browning says

        January 06, 2014 at 9:30 pm

        Thanks, Chris! You will see... It is easy and will produce good results.

        Reply
    15. Ash-foodfashionparty says

      January 06, 2014 at 10:37 pm

      That is one gorgeous looking egg Denise. Perfect.
      Thanks for some great tips and I can't wait to make them for hubby who love sunny side eggs.

      Reply
      • Denise Browning says

        January 06, 2014 at 11:25 pm

        Thanks, my friend! I hope he enjoys them.

        Reply
    16. Amy (Savory Moments) says

      January 07, 2014 at 7:09 am

      I like these tutorials - they can be really helpful, especially to learn new techniques. I love a good egg - but rarely make them sunny-side up. I should try it now!

      Reply
      • Denise Browning says

        January 07, 2014 at 7:15 am

        Thanks, Amy!

        Reply
    17. Amira says

      January 07, 2014 at 12:32 pm

      I like my eggs to be firm not runny but my real problem is that it always starts to burn - the down side- while it is not completely done- the upper side- Do you have any suggestions? I've tried to lower the heat but still get the same result... It takes ages for that kind of eggs to get the yolk done the way I want :(. Yours look great though... very cool pictures as always.

      Reply
      • Denise Browning says

        January 08, 2014 at 7:13 am

        Hi, Amira! Your eggs wind up burning because you cook them in high temperature. If you make them over medium-low heat, they won't burn. To get firm yolks, you follow the same guidelines above, but letting the eggs cook for a longer time turning them once if desired.

        Reply
        • Amira says

          January 08, 2014 at 7:52 pm

          Thanks for the advice ... I'll try this next time 🙂

          Reply
          • Denise Browning says

            January 08, 2014 at 8:25 pm

            My pleasure!!!!

            Reply
    18. Mi Vida en un Dulce says

      January 07, 2014 at 2:23 pm

      Perfect explanation Denise. Boil and fry eggs may sound simple, but not always we have a greta result, like your fried eggs.

      Reply
      • Denise Browning says

        January 08, 2014 at 7:09 am

        Thanks, Nydia! Before learning how to properly cook both hard-boiled and sunny-side up eggs, I could not accomplish to have great results. I am glad that these simple guidelines will benefit everyone.

        Reply
    19. Raymund says

      January 09, 2014 at 6:36 pm

      Thanks for sharing your tips, definitely it will be handy every morning 🙂

      Reply
      • Denise Browning says

        January 10, 2014 at 7:36 am

        Thanks, Raymund! The good thing about these tips is that will permit a constant great result every single time.

        Reply
    20. Nami | Just One Cookbook says

      January 10, 2014 at 1:35 am

      5 stars
      Whether the egg is sunny side up or boiled, I love adding eggs to the meal - over rice, over meat, over anything! So it's very crucial for me to make a good looking sunny side up to present the best egg on top of the other food. 🙂 Great tutorial post, Denise!!

      Reply
      • Denise Browning says

        January 10, 2014 at 7:50 am

        Me too, Nami! Eggs have been a constant on my table since I was a child... Portugueses and their descendants make heavy use of eggs. 🙂

        Reply
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