Perfect Sunny-Side-Up Eggs
This recipe guides you to achieve perfectly cooked sunny-side-up eggs with set whites and beautifully runny yolks. Utilizing low heat and a covered skillet, it ensures an even cook and delicate texture, making for a quick yet satisfying breakfast or light meal, seasoned simply with salt and pepper.
Equipment
- 1 Medium Nonstick Skillet
- 1 Tight-fitting Lid For the skillet
- 2 Small Ramekins Or small bowls
- 1 Spatula Heat-resistant, for easy transfer
- 1 Serving Plate
Ingredients
Main
- 1 teaspoon olive oil
- 2 large eggs
- Toast for serving, optional
- Kosher salt and freshly ground black pepper
Instructions
- Heat the oil in a medium nonstick skillet over low heat until slightly shimmering, about 5 minutes. Crack an egg into a small ramekin and slowly add it to the skillet; repeat with the other egg, adding it to the other side of the skillet. Cover with a tight lid and cook, uninterrupted, until the whites are completely set but the yolks are still runny, 2 to 2 1/2 minutes. Slide the eggs out of the skillet onto a plate or toast. Season with salt and pepper.
Notes
The key to perfect sunny-side-up eggs is gentle, low heat and proper moisture retention. Heating the oil slowly over low heat creates a gentle cooking environment, ensuring the whites cook through without crisping the edges too much, while the yolk remains perfectly runny. Using a tight-fitting lid steams the top of the egg, cooking the whites evenly without needing to flip, which preserves the delicate yolk. Always crack eggs into a separate ramekin first; this allows you to check for shells and ensures a gentle slide into the hot pan, preventing yolk breakage. Season immediately after cooking to enhance flavor. Consider finishing with a sprinkle of finely chopped chives or flaky sea salt for elevated presentation and taste.