How to Make Sunny Side Up Eggs

2 sunny side up eggs on a white plate, one draped over a slice of toast.

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Learn how to make sunny side up eggs with crispy edges, soft set whites, and a runny yolk that's perfect for dipping!

Step-by-step photos can be seen below the recipe card.

Prep Time1

Cook Time4

Total Time5

Course: Breakfast, brunch

Cuisine: American

Servings: person

Author: Laurel Perry

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.

Video

Notes

*I used olive oil, but neutral oils like avocado, canola, or vegetable oil will also work. Butter works well but you'll need to manage the heat to ensure it doesn't burn before the eggs have finished cooking.

**I like large, free-range organic eggs. The fresher the eggs are, the better the yolks will hold together and the easier they'll be to cook.

Nutrition