Sunny-Side Up Eggs

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 06/20/21
Sunny-side up egg on a plate with charred tomatoes.
Diana Rattray
Prep: 1 mins
Cook: 3 mins
Total: 4 mins
Serving: 1 serving
Yield: 2 eggs
Nutrition Facts (per serving)
153 Calories
14g Fat
1g Carbs
6g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 1
Amount per serving
Calories 153
% Daily Value*
Total Fat 14g 18%
Saturated Fat 3g 14%
Cholesterol 186mg 62%
Sodium 700mg 30%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 6g
Vitamin C 0mg 0%
Calcium 31mg 2%
Iron 1mg 6%
Potassium 78mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A sunny-side up egg is fried on one side, leaving a beautiful golden exposed yolk. This method is an easy way to cook the eggs to perfection, with that brightly colored yolk and no unappetizing globs of uncooked white. 

Using this covered pan method, all you have to do is crack the eggs and add them to the hot oil. There's no flipping or basting required—cover the pan and let the heat do the work. Keep track of the time this method takes on your stovetop, and you'll have perfect eggs every time you cook them.

For an extra-special breakfast or brunch, add sliced broiled tomatoes to the plate along with toasted or grilled bread. Or make the plate more tempting with a sliced avocado half or slices of melon or strawberries.

Ingredients

Steps to Make It

  1. Gather the ingredients.

    Ingredients for sunny-side-up eggs.
    Diana Rattray

  2. Break each egg into a small bowl or ramekin.

    Eggs cracked into ramekins.
    Diana Rattray

  3. Heat 2 teaspoons of oil in a nonstick skillet over medium heat until it is shimmering. Turn the heat down to low and then, one at a time, slide the eggs into the pan.

    Checking the eggs in the skillet.
    Diana Rattray

  4. Place a lid or plate on the pan so it is tightly covered. Cook the eggs, covered, for about 2 1/2 minutes, or until the whites are firm and the yolks are still bright. If your low heat setting is on the hot side, begin checking the eggs after about 2 minutes.

    Two sunny-side up eggs in a small nonstick skillet.
    Diana Rattray

  5. Arrange the eggs on a plate and sprinkle with kosher salt and freshly ground black pepper.

    Two sunny-side up eggs on a plate with toast.
    Diana Rattray

Tips

If you avoid sunny-side up eggs because of the salmonella risk, consider pasteurized eggs. If you can't find pasteurized eggs locally, you can do it at home with a sous vide circulator. Set the temperature for 135 F (57.2 C) and cook the eggs for at least 1 hour and 15 minutes. Thoroughly chill the eggs in ice water; label and store in the refrigerator.

Recipe Variations

  • Basted Sunny-Side Up Eggs: Use an extra tablespoon or two of oil. Add the egg(s) to the oil and continue to cook on low heat. Baste gently, avoiding the yolk, until the white is firm.
  • Uncovered Sunny-Side Up Eggs: Heat the oil or fat and then turn to low and add the egg(s). Cook for 4 to 5 minutes, or until the whites are firm.

Raw Egg Warning

Consuming raw and lightly-cooked eggs poses a risk for food-borne illness.