Sunny-Side-Up Eggs

By Kay Chun

Updated May 7, 2024

  • Johnny Miller for The New York Times. Food Stylist: Sue Li.
Media 1 of 1
Total Time
10 minutes
Rating
4(1,240)
Comments
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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.

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Ingredients

Yield:4 eggs

  • 1 tablespoon neutral oil, such as safflower or canola

  • 4 large eggs

  • Salt

  • Toast and butter (optional), for serving

Ingredient Substitution Guide
Nutritional analysis per serving

2 grams carbs; 188 milligrams cholesterol; 95 calories; 2 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 7 grams fat; 126 milligrams sodium; 7 grams protein

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.

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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.

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Ratings

4 out of 5
1,240 user ratings
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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.

lori

Add an ice cube and cover the pan tightly. Perfect eggs.

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.

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