- Food: Sunny Side Up Eggs
- Writer: Nicolas Wilson
- Content-Type: Food Blog
Learn how to consistently produce beautiful sunny-side-up eggs! They’re great for breakfast, but they’re also great on bowls, burgers, avocado toast, and other dishes.
One of the simplest things to prepare is sunny-side-up eggs. We’ve all eaten ones that were burnt on the bottom and raw on top, rubbery, or just plain oily.
So, today, I’m going to show you how to make sunny-side-up eggs using my tried-and-true approach.
It’s quick and simple, and it doesn’t necessitate any special equipment or ingredients. Olive oil, eggs, and a decent nonstick skillet are all you’ll need!
Even so, the eggs always turn out flawlessly, with soft, just-set whites and runny yolks. Make a batch for breakfast or toss one in with any meal for a boost of protein. They’re certain to be tasty no matter how you serve them.
Sunny-Side Up Eggs: A Step-by-Step Guide
It’s simple to make a perfect sunny-side-up egg! Simply follow these fundamental guidelines:
- Make sure to use a decent nonstick pan. It’s bad enough that eggs stick to a frying pan, but cleaning it is far worse. Cook sunny-side-up eggs in a nontoxic, nonstick skillet with a lid to avoid damaged eggs and a filthy pan. I usually always cook eggs in my GreenPan skillets.
- Alternatively, use a well-seasoned cast-iron skillet. If you don’t have a nonstick pan, you can use a well-seasoned cast-iron skillet instead. Use more oil than you would in a nonstick skillet, enough to coat the bottom of the pan generously. Make sure the oil is heated before adding the eggs to avoid sticking.
- Each egg should be cracked into its bowl or ramekin. Before cracking the eggs into the pan, crack each one into a separate bowl or ramekin to avoid breaking the yolks. Heat a pan over low heat and spray it with olive oil when you’re ready to cook. After that, gently pour each egg into the pan.
- Cook them on low heat for a long time. The bottoms of the eggs will burn before the whites are fully cooked if you cook them at too high a temperature. Low heat is necessary for uniformly frying the egg whites while maintaining a lovely runny yolk.
- Cover the pan with a lid. Cooking the eggs until the whites are set but the yolks are still runny requires covering the pan. If possible, use a pan with a glass lid to keep an eye on the eggs without having to uncover them.
Transfer the cooked eggs to plates with a spatula, being careful not to break the yolks. Season with salt and pepper before serving.
Serving Suggestions for Sunny Side Up Eggs
Sunny-side-up eggs are a delicious and healthful breakfast option. Pair them with avocado slices, tempeh bacon, and/or fresh fruit for a complete meal, and don’t forget the toast to mop up any yolk left on your plate.
Serve the eggs with banana pancakes, gluten-free pancakes, or French toast for a larger brunch, and mimosas, orange juice, or a smoothie to drink.
Sunny-side-up eggs, on the other hand, aren’t just for breakfast. For lunch, spread one on avocado toast or add one to a dish of creamy polenta with sautéed mushrooms.
In bibimbap, a spicy Korean rice bowl, they’re also a crucial element. On Sunday, look for my recipe!
Sunny-Side Up Eggs
|Time to prepare: 2 minutes
Time to cook: 2 minutes
This approach produces properly cooked whites and runny yolks for making sunny-side-up eggs. They’re delicious on their own, but they’re also great on avocado toast, veggie burgers, rice bowls, and more!
- 2 to 3 eggs
- Extra-virgin olive oil, for the pan
- Sea salt and freshly ground black pepper
- Each egg should be cracked into a ramekin or small bowl.
- Heat an olive oil-brushed nonstick skillet over low heat. Pour in the eggs, cover with a transparent glass lid, and cook for another 2 minutes or until the whites are set over low heat.
- Season to taste with salt and pepper and serve immediately.
- If you don’t want the egg whites to run together, use a large skillet or cook each egg separately.