Perfect Sunny-Side-Up Eggs

sunny-side-up egg

Typically the post after a New Food Friday would use the new food in a recipe, but today we’re talking sunny-side-up eggs. No condiments, nothing fancy. I’m building up to something here. Be patient. ­čÖé

I decided to create this post after a conversation about cooking eggs at a holiday party. I realized that I have a slightly weird way of preparing sunny-side-up eggs. It’s nearly foolproof, but I’ve never shared it or described it on the blog. So, here you go.

This method works with one or multiple eggs, as long as you have a pan large enough to hold them! Use a nonstick or well-seasoned cast iron frying pan with a lid–the lid doesn’t have to fit perfectly, but it does have to cover the pan well enough to contain most of the heat and steam from the cooking eggs. A sheet of foil could also work in a pinch. That’s one half of the trick to this recipe. The other? Strategically placed holes. Let me explain…

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Perfect Sunny-Side-Up Eggs

Yield: 1

Serving Size: 1 egg

Calories per serving: 110

Fat per serving: 10 g

Carbs per serving: 0 g

Protein per serving: 6 g

Perfect Sunny-Side-Up Eggs


  • 1 tsp oil
  • 1 egg
  • salt and pepper


  1. Place the frying pan on the stove over medium heat. Meanwhile, crack the egg(s) into individual measuring cups or ramekins.When the pan is hot, add the oil and heat until shimmering.
  2. Carefully tip in the egg(s) and reduce the heat to medium-low.
  3. The eggs will sputter a bit initially and begin to set. This is your chance to set their shape; you can use the spatula to gently push any wayward white back toward the yolk to retain a rounder shape.
  4. Use the corner of the spatula to make several small slits in the egg white near the yolk where it is thicker (but don't get too close!). Drop the corner down into the white until you hit the pan, then just barely drag it away from the yolk. Doing this allows some of the uncooked white to run underneath the white that has already set.
  5. Cover the pan and continue to cook the eggs until the white is set on top, checking every minute or so. If the white isn't setting quickly enough, repeat making small holes with the spatula in the uncooked white. 
  6. When the white is set and the yolk is as runny as you'd like it, you're done! Separate the eggs with the spatula if necessary, then slide the spatula underneath each one and transfer to a plate...or to the top of your avocado toast. Season with salt and pepper and enjoy!

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