Sunny-Side Up Fried Eggs
Tender, set whites with bright, runny yolks, cooked gently in butter in a nonstick skillet. A covered steam finish sets the whites on top without flipping or browning the yolk.
- Prep
- 3 min
- Cook
- 5 min
- Total
- 8 min
- Makes
- 4 eggs (2 servings of 2 eggs each)
Steps
Before you start
- Use the freshest eggs you can: fresh whites stay compact and don't spread thin in the pan.
- Crack each egg into a small bowl first so you can pick out shell and keep the yolks intact.
- Have plates and toast ready, since fried eggs keep cooking on a hot pan and are best eaten right away.
- Choose a skillet with a lid; a flat baking sheet or plate that sits over the pan also works.
Crack the eggs
- Crack 2 eggs into each of 2 small bowls, taking care not to break the yolks.
- Pick out any shell pieces with a larger shell half or a spoon.
+ Show details− Hide details
Ready when: Yolks are whole and no shell remains.
Tip: Crack on a flat surface, not the bowl rim, to avoid pushing shell into the egg.
Melt the butter
- Set the 10-inch nonstick skillet over medium-low heat.
- Add the 2 tablespoons butter and swirl as it melts, about 1 minute, to coat the bottom of the pan.
+ Show details− Hide details
Ready when: Butter is melted and foamy but not browning; a drop of egg white should sizzle gently, not spit.
Tip: If the butter browns or smokes, lift the pan off the heat for 30 seconds to cool it down.
Add the eggs
- Gently slide the eggs from the bowls into the pan, one bowl at a time, leaving space between them.
- You should hear a soft sizzle.
- Season right away with a pinch of salt and a few grinds of pepper.
+ Show details− Hide details
Ready when: Whites turn opaque around the edges within about 30 seconds.
Tip: Tip the bowl close to the pan surface so the yolks don't break when they land.
Cook the whites
- Cook undisturbed for 2 minutes, until the whites are mostly opaque and set except for the clear portion right around the yolk.
+ Show details− Hide details
Ready when: Whites are white and firm at the edges, with only a thin translucent ring around each yolk.
Tip: Do not turn up the heat to hurry; high heat makes the whites rubbery with crispy brown lace.
Steam to finish
- Add 1 tablespoon water to the empty edge of the pan (away from the yolks) and cover with the lid right away.
- Cook 1 to 2 minutes, until the whites around the yolk are fully set and no longer clear or jiggly.
- Skip the water and lid for a crisper, lacier edge, and cook 1 more minute uncovered instead.
+ Show details− Hide details
Ready when: Whites are completely opaque; yolks are glossy, domed and still jiggle when the pan is nudged.
Tip: A film of white on the yolk is fine, but if the yolk turns pale and chalky it is overcooked; remove the lid sooner.
Serve right away
- Slide a thin spatula under each egg and lift onto warm plates.
- Finish with a pinch of flaky salt and more black pepper.
- Eat immediately while the yolks are runny.
+ Show details− Hide details
Ready when: Yolks are runny and whites are tender and fully set.
Tip: Trim ragged edges with the spatula edge or a knife before lifting if you want neat eggs.
Good to know
Tips
- Medium-low heat is the key: it gives tender whites with no browned bottoms and no raw, jelly-like white.
- For a cooked-through yolk with a sunny-side look, keep the lid on 1 to 2 minutes longer.
- To cook 4 eggs at once, use a 12-inch (30 cm) skillet or two pans, so the eggs don't run into each other.
- Spoon a little melted butter over the whites as they cook for an extra-tender top if you'd rather not use the lid.
Storage & reheating
Best eaten immediately. Leftover eggs keep covered in the fridge up to 2 days, but the yolks will firm up when reheated; warm gently in a nonstick pan over low heat for 1 to 2 minutes. Not recommended for freezing.
Substitutions
- unsalted butter → olive oil, bacon fat or ghee. Use 2 tablespoons olive oil or bacon fat for a different flavor; ghee tolerates slightly higher heat.
- flaky sea salt or kosher salt → fine table salt. Use a scant ⅛ teaspoon total, since fine salt is denser than flaky salt.
- black pepper → red pepper flakes or smoked paprika. Add a pinch at the end for heat or smokiness.
- water → skip it. Just cover the pan with the lid; the eggs release enough moisture to steam.
