Sunny-Side Up Eggs
Equipment
- 1 skillet
- 1 Metal spatula
Ingredients
- 1 tablespoon olive oil, bacon fat, unsalted butter, or clarified butter
- 2 large eggs
- salt and ground black pepper – to taste
Instructions
- Heat the skillet: Heat a large nonstick skillet over medium-low heat. Choose one large enough to hold 2 to 3 eggs with space between them to prevent steaming.
- Check the temperature: Pour about ½ teaspoon of water into the skillet. Wait until the water sizzles and evaporates before cooking the eggs.
- Coat the skillet: Lightly coat the bottom with about 1 tablespoon olive oil, butter, bacon fat, or clarified butter. Melt the butter first if using it. Keep the coating light since a nonstick skillet doesn’t require much fat.
- Crack the eggs: Gently crack the eggs into the skillet without breaking the yolks. Leave space between them to prevent overcrowding.Note: Use an egg ring if desired to keep the eggs round and the yolks centered.
- Cook the eggs: Cook over medium-low heat for 2 to 2 ½ minutes. Wait until the whites change from clear to opaque and the tops set, with the yolks still runny. Lower the heat if the edges begin to brown too quickly.Note: Check the thicker white around the yolk. If it still looks clear or wet, cook the eggs a little longer.
- Lift the eggs: Remove the skillet from the heat. Slide a large, thin metal spatula under each egg and lift it from the skillet. Use the wide blade to support the soft yolk and avoid tearing the white.Note: Dab away excess oil gently with a paper towel if preferred to keep the eggs from feeling greasy.
- Season and serve: Season with salt and freshly ground black pepper. Sprinkle with fresh or dried herbs if desired, then serve immediately.
Recipe Video
Recipe Notes
Storage and Reheating
Store: Let leftover sunny-side up eggs cool, then refrigerate them in an airtight container for 2–3 days. They are best eaten fresh because refrigeration changes the texture of the whites and yolks. Reheat: Warm the eggs gently until heated through. Reheating will continue to cook the yolks, so they may become firmer and lose some of their runny texture.Nutrition
** 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.
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