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Learning how to make sunny side up eggs was one of the fundamentals of my early cooking journey. Eggs are such a simple protein that can be cooked in so many different ways, and it was important for me to master them all. Whenever we host brunch, I’m the designated egg maker, so I’ve mastered the art of the perfectly cooked sunny side up egg. These eggs have perfectly set whites, crispy edges, and a runny yolk that’s perfect for scooping up with toast!
Pin this recipe for later!
Pin ItIt’s easier than you think to learn how to cook sunny side up eggs. The method is pretty simple, and you don’t need tons of complicated equipment. A nonstick pan with a well-fitting lid is my one essential item for this recipe, as steaming is the key to perfectly cooked eggs every time.
Tips for Beginners
- I recommend using a nonstick pan or a well-seasoned cast iron skillet to prevent sticking. Eggs are notorious for sticking! If using stainless steel, preheat the pan over medium heat, then add cold oil to the hot pan and swirl to coat before adding the eggs.
- Use low, even heat to avoid burning the egg whites before the yolks have heated through.
How to Make Sunny Side Up Eggs
Ingredients
- 1-2 teaspoons olive oil*
- 2 large eggs**
- Kosher salt and freshly ground black pepper to taste
Instructions
- Heat enough oil to lightly coat the bottom of an 8-inch nonstick skillet over medium heat.1-2 teaspoons olive oil*
- Crack each egg into an individual bowl or ramekin before adding them to the pan. This helps keep the yolks intact and ensures you don't end up with any pieces of shell in your eggs. Once the oil is shimmering, about 2-3 minutes, move eggs to pan.2 large eggs**
- Season with salt and pepper.Kosher salt and freshly ground black pepper
- Cook until the whites are beginning to set, about 2 minutes.
- Cover the pan to set the whites and keep the yolks runny. I like to use a glass lid so I can see exactly when the whites are set. Cook for 1-3 more minutes or until the whites are set and opaque but the yolk is still runny.
- Transfer the eggs carefully with a large spatula to avoid breaking the fragile yolks. Gently remove from the pan and serve.
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Sunny Side Up Eggs Step by Step
Heat the Oil: Heat 1-2 teaspoons of olive oil in an 8-inch nonstick skillet set over medium heat.
Crack the Eggs: Crack each egg into an individual bowl or ramekin before adding them to the pan. This helps keep the yolks intact and ensures you don’t end up with any pieces of shell in your eggs. Once the oil is shimmering, about 2-3 minutes, move eggs to pan.
Cook the Eggs: Season with salt and pepper to taste. Cook until the whites are beginning to set, about 2 minutes.
Steam the Eggs: Cover the pan to set the whites and keep the yolks runny. I like to use a glass lid so I can see exactly when the whites are set. Cook for 1-3 more minutes or until the whites are set and opaque but the yolk is still runny. Transfer the eggs carefully with a large spatula to avoid breaking the fragile yolks. Gently remove from the pan and serve.
How to Store and Reheat
In my opinion, sunny side up eggs are best enjoyed fresh. However, you can store them in an airtight container in the refrigerator for up to 3 days. Reheat in a pan with a tablespoon or two of water and cover to steam until warmed through. Leftover eggs do tend to taste more sulfuric once reheated, so be warned that they won’t be quite as delicious.
Serving Suggestions
Once you’ve learned how to make sunny side up eggs, it’s time to queue up the sides. My favorite easy side is home fries, but I also love this sausage and potato casserole or some corned beef hash. And it just wouldn’t be breakfast without some brown sugar bacon!
