Egg Sunny Side Up Recipe

Bring eggs to temperature

If eggs were refrigerated, let them sit at room temperature for 10–15 minutes or submerge in warm water for 5 minutes. This reduces the risk of the whites spreading and helps even cooking.

Crack each egg into a small ramekin or cup. This makes it easier to slide the egg into the pan without breaking the yolk and lets you remove any shell fragments.

Heat pan and fat

Place a nonstick or well-seasoned skillet (8–10 inch) on medium-low heat. Add the butter and optional oil. Allow the butter to melt and foam but do not let it brown; the oil raises the smoke point and stabilizes the butter.

Add eggs

Gently pour each egg from its ramekin into the skillet, spacing them so the whites do not immediately touch (if cooking two). Reduce heat to low. The pan should be hot enough that the whites begin to set within about 30–45 seconds but not so hot that they brown quickly.

Cook low and slow

Cook the eggs on low heat for 2–3 minutes, uncovered, until the whites are mostly set but still slightly glossy around the yolk. If you prefer the whites fully set but yolks runny, cover the pan with a lid for 30–60 seconds to trap gentle steam and finish cooking the tops without flipping.

Season

Season the eggs with a light sprinkle of kosher salt (use roughly half of the listed salt now) and pepper while the whites are still slightly glossy so the seasoning adheres.

If any thin wispy whites extend far from the main white and cook too quickly or become crisp, use a small spatula to trim them away for a clean presentation.

Turn off the heat. If desired, slide the eggs onto a warm plate using a thin spatula.

Taste and finish with the remaining pinch of salt if needed, a crack of black pepper, and sprinkle with chopped chives or parsley and a pinch of red pepper flakes if using.

Serve immediately while yolks are warm and runny, alongside toast, sautéed greens, or other breakfast items.