Sunny-Side-Up Eggs

By Kay Chun

Updated May 8, 2024

Sunny-Side-Up Eggs
Johnny Miller for The New York Times. Food Stylist: Sue Li.
Total Time
10 minutes
Rating
4(1,232)
Comments
Read comments

This classic egg preparation can be enjoyed with a simple side of buttered toast or turned into a more elaborate meal with crispy bacon and home fries. The eggs add a boost of protein to any meal and are a terrific topping on sautéed greens, rice bowls and avocado toast. Covering the eggs during the last minute of cooking allows the yolks to warm through while remaining runny.

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:4 eggs
  • 1tablespoon neutral oil, such as safflower or canola
  • 4large eggs
  • Salt
  • Toast and butter (optional), for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

95 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 7 grams protein; 126 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    In a 12-inch nonstick skillet, heat the oil over medium. Crack in the eggs, season with salt and cook until whites are just set, about 2 minutes. Cover with a lid (or invert another 12-inch skillet on top) and cook until whites are completely opaque and yolks are warmed through but still runny, about 1 minute longer. Divide among plates.

  2. Step 2

    Serve warm eggs with toast and butter, if desired, or use the eggs as a topping or garnish.

Ratings

4 out of 5
1,232 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Jim Mooney

Oil? Butter is better!

Margaret

To cook the film of white that remain over the yolks, add a spoon or 2 of water after whites have set and cover closely (with something low that will keep the steam in) until a translucent veil covers the yolks - not slimy and still runny.

La Bolollia

Add a splash of water before you cover and turn off the heat, then cover. Steam helps.

Juliet

Breakfast for dinner

Jeanie NYC

About 50% of the time I break the yokes when I crack the egg. I don't know why. I also wonder if it has anything to do with the specific eggs. I try to get brown ones that are free range. I've tried cracking them with a knife, on the counter, and on the edge of a bowl. Any help much appreciated.

Jeanette R

Folks sure are adamant about egg prep! Having kept pastured (free ranging) hens for years, I’d say their eggs are tastier than store bought by a country mile, and I have never been sickened by eating runny yolks or Caesar dressing with a coddled egg. Chicks raised at home generally don’t acquire salmonella like factory hens.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.