Kitchen Confidence

Making a Sunny-Side Up Egg

By • October 3, 2012 • 47 Comments

Inspired by conversations on the FOOD52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun. Today, Merrill shares her favorite way to make a sunny-side up egg.  

Fried Egg

We may have covered all the egg-frying bases last week, but we can't stop talking about eggs. Can you blame us? A perfectly cooked egg is an incredible thing. 

So we're keeping the conversation going.

Today, Merrill's showing us her favorite way to make a sunny-side up egg. (Hint: with both butter and olive oil.) Let us know your own methods in the comments!

This video was shot and edited by Kyle Orosz. 

Tags: Kitchen Confidence, eggs, fried eggs, sunny-side up, how-to & diy

Comments (47)

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about 1 year ago Sundeep

Man that's the worst sunny side up I have ever seen being made. Deformed, full of unnecessary fat, this is a monstrosity. You can make a wonderful sun side up on just a bit of water in the pan covered with a lid

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almost 2 years ago Billyd4468

What gave me away. My sure fire cocky attitude.

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almost 2 years ago Billyd4468

What gave me away. My sure fire cocky attitude.

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almost 2 years ago Billyd4468

What gave me away. My sure fire cocky attitude.

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almost 2 years ago Billyd4468

What gave me away. My sure fire cocky attitude.

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almost 2 years ago Billyd4468

What gave me away. My sure fire cocky attitude.

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almost 2 years ago Billyd4468

What gave me away. My sure fire cocky attitude.

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almost 2 years ago Billyd4468

What gave me away. My sure fire cocky attitude.

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almost 2 years ago leeojas1

Is this Bill O'Reilly?

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almost 2 years ago Billyd4468

It might be meaningless work to you because apparently you have no taste buds and don't want to put forth any effort into something. You like bland food, I like flavor. Waste of oil? I think you're wasting a teaspoon of water. I'm lean and muscular and I don't need to worry about having to eat an 80 calorie egg cooked with water. YUK!

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almost 2 years ago leeojas

why are you adding meaningless work, not to mention calories, and a waste of oil to a sunnyside up egg? Put a teaspoon of water in the lid of your pan turn it over and turn off the heat. Wait about 1 min for runny yolk, done but not rubbery whites, and that's it, voila! You still have a perfect 80 calorie egg.

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almost 2 years ago Billyd4468

Thank goodness this is America and we can all have our own opinion. I like the taste of bacon and the bottom of my eggs crisp. The white is always done and the yolk is always runny the way I cook them and I've been doing it that way for 50 years. If you like them over easy or basted go for it. My sunny sides are awesome and everyone loves them. Haven't had a complaint yet.

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almost 2 years ago Kathy S.

I don't object to oils, whether it is butter, oil, bacon fat or even cooking the egg with none of the above. What I do mind is an egg where the white is still transparent and runny and you can still see the placenta! As in the photo! The perfect egg is with a white that is opaque and solid but NOT CRISP, and the yolk is wonderfully runny. You can accomplish that best by turning it over very briefly. You can also manage it if you baste it with something hot without turning, but, it takes longer and risks overcooking the bottom.

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almost 2 years ago Billyd4468

Fried eggs will not absorb fat. It is only a means of getting to your finished product. Eggs can be cooked in any kind of liquid from oil to water or even broth. Drippings give your eggs the best flavor. The grease will only be on the outside of the egg. Too much for you, set the egg on a paper towel and it will absorb most all the grease. If you like bland eggs you might as well just poach them. Myself I like that good ol manly bacon flavor.

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almost 2 years ago Billyd4468

Cook a pound of bacon leaving all the drippings in the pan. Have heat on medium high. Just as it starts to smoke crack in your egg. Use your spatula to splash drippings on the whites first and then the yoke. Eggs are done in about 1 minute. Nice crispy bottom with a great runny yoke. Mmmmm!

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almost 2 years ago Billyd4468

Cook a pound of bacon leaving all the drippings in the pan. Have heat on medium high. Just as it starts to smoke crack in your egg. Use your spatula to splash drippings on the whites first and then the yoke. Eggs are done in about 1 minute. Nice crispy bottom with a great runny yoke. Mmmmm!

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almost 2 years ago Ellin

In my opinion the best way to make a sunny side up egg was the way my Dad made them.
He'd take the eggs out of the frig an hour before cooking or the night before (if it's not hot in your house) and make it with a T. of butter. Voila!. Taking it out before cooking makes sure that the yolk isn't cold when the egg is done. Perfect sun, perfect white.

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almost 2 years ago Ellin

In my opinion the best way to make a sunny side up egg was the way my Dad made them.
He'd take the eggs out of the frig an hour before cooking or the night before (if it's not hot in your house) and make it with a T. of butter. Voila!. Taking it out before cooking makes sure that the yolk isn't cold when the egg is done. Perfect sun, perfect white.

Merrill

almost 2 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

You need to use that much fat in order to be able to spoon it over the egg to cook the white properly, but very little of the fat is actually absorbed by the egg. As you can see in the video, there is still plenty of oil left in the pan to cook a few more eggs -- no need to add more if you're making eggs for a group.

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almost 2 years ago E. Celeste

too much oil, that's enough oil to fry two potatoes and onions.