Sunny Side Up
intro
Crisp, tender-edged sunny side up eggs with runny golden yolks, a fast, protein-packed staple perfect for pairing with toast, hash browns, or fresh spring vegetable sides.
Ingredients
Steps
Preheat the skillet
Place a 20cm (8-inch) non-stick skillet on the stovetop over low heat (setting 3 out of 10 on most electric ranges) for 2 full minutes, until the pan surface is evenly warm but not smoking, to avoid hot spots that can burn eggs.
Melt the butter
Add 1 tablespoon (14g) of unsalted butter to the preheated pan, tilting the pan gently as it melts over 30 seconds to coat the entire cooking surface evenly. Do not let the butter brown or sizzle aggressively, as this indicates the pan is too hot.
Add eggs carefully
Crack 4 cold large eggs (straight from the refrigerator, 50g each) one at a time into the pan, holding each egg 5cm (2 inches) above the pan surface when cracking to prevent yolk breakage, spacing them 2-3cm apart so the whites do not overlap excessively.
Cook to set whites
Maintain consistent low heat (no higher than setting 3) and cook the eggs uncovered for 3 minutes, until the egg whites are fully opaque and set all the way through (including the thin layer covering the top of the yolks), the very edges of the whites turn pale golden and crisp, and the yolks remain bright, plump, and liquid.
Check for doneness
After 3 minutes of cooking, lightly nudge the edge of the egg whites with a thin silicone spatula to check doneness. If clear, runny raw white remains visible, cook for 30 additional seconds, checking every 10 seconds to avoid overcooking and hardening the yolks. Eggs are ready when whites are fully firm and yolks wiggle softly when the pan is gently jiggled.
Season and serve
Sprinkle the cooked eggs evenly across their surfaces with 1/4 teaspoon (1.5g) fine sea salt and 1/8 teaspoon (0.3g) freshly ground black pepper, then slide the spatula under each egg to lift them gently from the pan, transferring 2 eggs per serving to pre-warmed plates to serve immediately.
Tips
2.Never turn the heat above low for sunny side up eggs: high heat will burn the bottom egg whites to a dark crisp before the top layer of white sets, resulting in rubbery, tough eggs with hard, solid yolks.
3.If you consistently struggle with unset white on top of the yolks, place a tight-fitting glass lid on the pan for the final 45 seconds of cooking to trap gentle steam that sets the top white without requiring you to flip the egg.
OMG these came out PERFECT first try! I’ve always messed up sunny side up eggs by getting the whites too rubbery or breaking the yolk, but the low heat trick here is a total game changer. SO good paired with sourdough toast and a little hot sauce. 10/10 will make every weekend now!
Made these for my whole crew before our early morning fishing trip last weekend. Cooked 8 eggs back to back in 6 minutes a batch, no breaks, perfectly runny yolks every time. Even my teen who only eats scrambled eggs asked for seconds! Will be adding this to our regular camp breakfast rotation.
Wait, do you really not flip these at all? I’ve always flipped my sunny side up for like 10 seconds because I’m paranoid about raw egg whites, but every time that breaks the yolk. Hoping this works for me tomorrow morning for my roommate’s birthday brunch!
Game changer for meal prep! I make a batch of these on Sunday to put on breakfast sandwiches, avocado toast, and even rice bowls all week. 6 minutes total cook time is so fast I don’t even have to wake up extra early during the work week. 10/10 no notes.
My 3 year old is OBSESSED with these! He calls them ‘dippy eggs’ and loves dipping his toast soldiers in the yolk. I’ve tried so many methods that either burnt the bottom or left the whites slimy, but this works every single time. Thank you for making breakfast less stressful!
Followed the recipe exactly, topped mine with everything bagel seasoning, red pepper flakes, and a little crumbled feta. Unreal. I ate three eggs in one sitting no shame. So easy even someone who burns toast can pull this off.
6 minute cook time is no joke! I made these this morning before running to catch the subway, and I didn’t even have to skip my coffee. The yolk was perfectly runny, no burnt edges, just pure egg perfection. Way better than the sad cafeteria eggs I usually grab on my way to work.
Wait, has anyone tried making these with olive oil instead of butter? I have a dairy sensitivity so I can’t do butter, but I don’t want the oil to get too hot and burn the eggs. Any tips?
As a college student with only a tiny dorm hot plate and zero cooking skills, I was shocked these turned out first try. No fancy equipment needed, just a pan, some butter, and eggs. Saved me from spending $12 on a breakfast sandwich at the campus café today. Win win.
Made these for our monthly potluck brunch last weekend, and everyone was asking for the recipe! I set up a little topping bar with hot sauce, salsa, cheese, and herbs so people could dress their eggs however they wanted. So much easier than making a big fancy casserole, and everyone raved.
These are my new go-to post-workout breakfast! High protein, quick to make, and the runny yolk tastes so indulgent even though it’s super simple. I pair mine with sautéed spinach and turkey bacon for a balanced meal that keeps me full for hours.
I’ve been cooking eggs for 40+ years and I’ll admit, this method is better than my old go-to. I always used medium heat which left the edges a little crispy, but the low and slow here gives perfectly tender whites all the way across. Even old dogs can learn new tricks I guess!
Made these for breakfast for dinner last night with some hash browns and crispy bacon. Felt like I was eating at a diner but in my sweatpants, zero wait staff tipping required. 10/10 will be having brinner way more often now thanks to this easy recipe.
Help! I tried this twice and my eggs keep sticking to my stainless steel pan? I used butter like the recipe said, but half the white is stuck to the bottom every time. What am I doing wrong?
There is literally nothing better than a perfectly runny sunny side up egg oozing all over a piece of crispy sourdough. This recipe nails the exact cook time so I don’t have to stand over the pan guessing if they’re done. I will never go back to my old guesswork method again.
Took someone’s advice from the comments and added a little chili crisp on top of these. Oh. My. Goodness. The crispy garlic and chili oil with the runny yolk? Life changing. Don’t walk, run to try this combo.
Used fresh eggs from my backyard chickens for this, and they turned out so beautiful! The bright orange yolks were perfect, no pale sad grocery store egg color here. The gentle cook time really lets the fresh egg flavor shine instead of burning it like my old high heat method.