Sunny-side-up eggs are an excellent way to start the day and just take a smidgen of practice to get right.
Eggs are tasty, full of protein and can be used in any number of dishes — including the popular “breakfast for dinner” meal. If you’re tired of the same old scrambled or fried varieties, follow these steps to learn how to make sunny-side-up eggs.
Having a good non-stick pan may be the easiest way to make sunny-side up-eggs, but you can also use a well-seasoned cast-iron pan or a sturdy skillet. The key to making these eggs look good is how easily they are going to slide out of the pan without tearing the yolk.
Your pan will be one of the main ingredients in the success of this dish. A pan that is all dented up or scorched will not do a great job cooking anything, let alone eggs. All cooks should have one decent fry pan in their possession. If you are lacking this tool, do yourself (and your guests) a favor and invest in a new skillet.
Prepare the Pan
Heat the skillet on medium heat. Don’t let the pan get so hot that it scorches the eggs the minute they hit the pan. This is a sure-fire way to get unevenly cooked eggs, so bring the heat up relatively slowly. Add a little butter both for flavor and to further help the eggs from sticking to the pan. If you don’t want to add any extra fat to your meal, opt for a cooking spray instead.
Cook the Eggs
Crack the egg on the counter, not on the side of the pan. This prevents any wayward eggshell from getting into your pan. You don’t need to get fancy and make a big display of cracking them, just open the shell up over the pan and allow the egg to drop gently into the heat. Take a spatula and work around the edges of the egg to prevent the white from sticking to the bottom. Keep an eye on the heat and make sure the egg doesn’t start cooking any harder than a gentle simmer. You can season them now or after they’re plated.
Watch for the egg white to turn a solid opaque color. No clear liquid should be visible anywhere on the egg. If the outside edges are thoroughly cooked, but the inside still needs a minute, you can speed up the process by covering the pan with a lid, steaming the egg just a little.
Serve the Eggs
Do not try to scoop the eggs out with a spatula as you risk breaking the yolks in the process, ruining all of your perfect work. Instead, grab the pan and tilt it just slightly over the plate you are serving on, letting the egg slide gently out on its own and on to the plate. If you have an excellent pan or have used enough butter or nonstick spray, they should come out without any resistance at all. Season to taste and you’re all done!
Now you know how to make sunny-side-up eggs — a perfect complement to buttered toast and bacon.