This post may contain affiliate links. See my privacy policy for details.
Sunny side up eggs are eggs that are cooked until the whites of the egg are just set, but the yolk remains a bright, sunshine yellow and is still runny. These are my favorite eggs to make with my steak and eggs and are the perfect start to any weekend!
To make that wonderful combination of meat and eggs, use this recipe in my steak and eggs recipe, my Cheesy Hash Brown Casserole, or even just do something entirely different and make the Perfect Soft Boiled Eggs instead!
Perfect Sunny Side Up Eggs
Sunny side up eggs are a restaurant diner staple and for a good reason. The oozing, pooling yolks make the perfect complement with some toast or some steak, and they altogether a delight to eat.
Getting them right every time, however, is not always so easy. This recipe will ensure that, with good heat management and the right sized skillet, you can end up with absolutely perfect sunny side up eggs.
Perfect Sunny Side Up Eggs Ingredients
Make sure to go to the ingredient card down below for a more precise ingredient list, as well as the exact quantities required.
- Large eggs
- Butter (or any fat you prefer, like steak fat!
- Salt & pepper
How to Make Perfect Sunny Side Up Eggs
- Melt the fat in a medium sized skillet over medium high heat
- One at a time, crack the eggs into the hot skillet and reduce the heat to medium low
- Cook the eggs uncovered for 5-6 minutes, watching the whites to check their firmness.
- Once the edges are browned and crispy, with the whites firming nicely, remove from the heat and enjoy
How to Get the Perfect Texture on the Egg Whites
The best egg white texture in a sunny side up egg is one that is perfectly cooked but still just a little loose that it isn’t chewy.
The bottoms should be nicely browned, but the top should still be white and beautiful while still being cooked enough so that there are no slimy bits remaining.
The key way to achieve this perfect texture is careful heat control. If you cook your eggs on high heat, then the bottom will get crispy, but the tops will be underdone.
Too low a heat will see a reverse, with the whites completely cooked through, but the bottom a soggy, pallid yellow-white.
For best results, use a medium low heat, checking on it constantly, pulling the eggs from the heat when the whites are firmed and the bottom crispy.
If you prefer your whites more well-cooked, you can add a small drop of water to the pan and cover it with a lid for literally 15 seconds. This will cook the whites and the yolk just a little bit more from the hot steam, resulting in a more well done egg.
How to Avoid Overcooking Your Yolks
The key with a perfect sunny side up is the yolk, and the biggest challenge is in not overcooking it. If you aren’t careful, the egg yolk will turn into chalk before you can even realize it, forcing you to start again.
To ensure your yolks stay runny and delicious, cook your eggs totally uncovered in a pan that is wide enough for the eggs. If you try to cram eggs into your smallest skillet, the sides of the pan will be too close to the yolk, allowing steam to cook the yolks faster.
You want the yolk to be barely finishing being cooked once you pull it from the heat, allowing the leftover heat in the eggs to finish cooking them, resulting in beautifully delicate egg yolks that burst at the slightest touch.
Looking for more delicious Egg recipes? Try these:
Perfect Sunny Side Up Eggs
Ingredients
- 2 large eggs room temperature
- 2 tablespoons of butter (bacon fat, steak fat after frying steaks, etc)
- salt and pepper if desired
Instructions
- Place the butter into a heavy, medium sized skillet over medium high heat.
- Heat the butter or fat until sizzling hot, however don’t let the butter burn.
- Crack the eggs one at a time into the hot skillet.
- Reduce the heat to low-medium.
- Cook the eggs uncovered for 5-6 minutes, watching the whites to see when they are firm and set around the yolk. The edges should get nicely browned and crispy as well.
- Remove from the heat and plate.
Notes
- The key is room temperature eggs, hot sizzling butter to set the egg fast, then lowering the heat to cook the rest of the egg.
- If you want the tops cooked a bit more, place a tablespoon of water into the pan and place a lid on top.
Nutrition
Pin this recipe to your Breakfast Recipes Boards and Remember to FOLLOW ME ON PINTEREST!
Leave a Comment or Recipe Tip