Perfect Sunny Side Up Eggs

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Want to make perfect sunny side up eggs? It’s easy! You can fry an egg with a runny yolk and set whites in just a few minutes. All you need is a nonstick pan, some oil or butter, and fresh eggs.

Sunny side up eggs are great for breakfast, sandwiches, or topping rice bowls. With a little practice, you’ll be making restaurant-quality eggs at home in no time. Let’s learn how to cook them just right!

Exact Ingredients (+ Possible Substitutes)

Here’s what you’ll need to make perfect sunny side up eggs:

• 2 large eggs
• 1 teaspoon butter or olive oil
• Salt and pepper to taste

Don’t have these exact items? No worries! Try these substitutes:

Instead of butter or olive oil, you can use:

• Coconut oil
• Avocado oil
• Cooking spray

For eggs, feel free to use:

• Medium or jumbo eggs (adjust cooking time slightly)
• Duck eggs (they’re bigger, so use just one)

Can’t have regular eggs? Consider:

• Egg substitutes (follow package directions)
• Tofu (for a vegan version)

Remember, the fresher your eggs, the better they’ll taste. Pick up some from a local farm if you can. Happy cooking!

Instructions

Get ready to make perfect sunny side up eggs! You’ll need a non-stick pan, butter or oil, and fresh eggs.

Heat your pan over medium-low heat. Add a small amount of butter or oil and let it melt.

Crack an egg into a small bowl. This helps avoid shell bits in your pan.

Gently slide the egg into the hot pan. Sprinkle with a pinch of salt and pepper.

Cook for 2-3 minutes until the whites are set but the yolk is still runny. Don’t flip the egg!

For faster cooking, cover the pan with a lid. This traps heat and cooks the top of the egg.

When done, slide the egg onto your plate. The yolk should be bright and jiggly.

Serve right away for the best taste and texture. Enjoy your perfectly cooked sunny side up egg!

Tips:

• Use fresh eggs for best results
• Keep heat low to avoid crispy edges
• Cook one or two eggs at a time for even cooking

Tips, Tricks & Storing

Fresh eggs work best for sunny side up. They hold their shape better in the pan. Room temperature eggs cook more evenly, so take them out of the fridge 30 minutes before cooking.

Use a non-stick pan for easier flipping and cleaning. Add a tiny splash of water to the pan and cover it briefly. This steams the egg top, helping cook the whites without flipping.

Try different fats for flavor. Butter gives a rich taste, while olive oil adds a Mediterranean touch. Bacon grease can give a smoky flavor.

Here are some serving ideas:

• On avocado toast
• With hash browns
• Atop a burger

To store leftovers, cool the eggs completely. Place them in an airtight container in the fridge. Eat within 1-2 days for best quality.

Reheat gently in the microwave on 50% power. Start with 10-second bursts to avoid overcooking. You can also warm them in a covered pan on low heat.

Remember, runny yolks aren’t recommended for young kids, older adults, or those with weak immune systems. Cook the yolks fully for these groups.