More Breadcrumbs

Sunny-Side Up Fried Eggs Recipe

Daniel Gritzer

Your foolproof plan for perfect sunny side up eggs.

Serious Eats

VIDEOS

Watch More Videos Replay

[Photograph: Vicky Wasik. Video: Serious Eats Video]

With golden yolks and tender, just-set whites, classic sunny-side up eggs are just begging to become the eyes atop the bacon mouth on your breakfast plate. But before they can do that, they have to be made just right, because uncooked whites and overcooked yolks do not a happy breakfast face make. Here's how to nail classic, unflipped fried eggs with a runny yolk every time.

Why It Works

  • Using a nonstick or well-season cast iron skillet ensures that the eggs can be easily slid from the pan to the plate.
  • Cooking over medium heat allows the whites to gradually set while the yolk remains bright and runny.
  • Yield:Makes 2 eggs
  • Active time: 4 minutes
  • Total time:4 minutes

Ingredients

  • 1 tablespoon (15g) unsalted butter
  • 2 large eggs
  • Kosher salt and freshly ground black pepper (optional)

Directions

  1. 1.

    Heat butter in a cast iron, carbon steel, or nonstick skillet over medium heat until lightly foaming, tilting pan to evenly distribute the melted butter. Carefully break eggs into the skillet, season with salt, and cook until the whites are just set on top and the yolks are still runny, about 3 minutes. Transfer to a plate, season with pepper if desired, and serve immediately.

10-Inch Cast Iron Skillet

$14.90 from Amazon

10-Inch Carbon Steel Skillet

Review: An Introduction to Carbon Steel Pans $49 from Amazon

This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.

Daniel Gritzer Culinary Director

Daniel cooked for years in some of New York's top American, Italian and French restaurants - starting at the age of 13, when he began staging at the legendary restaurant Chanterelle. He spent nearly a year working on organic farms in Europe, where he harvested almonds and Padron peppers in Spain, shepherded a flock of more than 200 sheep in Italy, and made charcuterie in France. When not working on, thinking about, cooking and eating food, he blows off steam (and calories) as an instructor of capoeira, the Afro-Brazilian martial art.

Filed Under

Guide to

Eggs
Comments
ADD A COMMENT

Add a rating with your comment:

Comments can take a minute to appear—please be patient! Some comments may be held for manual review.

PREVIEW YOUR COMMENT