Eggs Sunny Side Up
There’s a few small tricks to making sunny side eggs that look picture perfect.
What You’ll Need to Make Sunny Side Up Eggs
How to Make Sunny Side Up Eggs
First, use a non stick pan. Any other pan doesn’t quite work for me.
Next, pour a little oil in the pan. One half teaspoon is enough if you are using a small pan but the amount you need depends on the size of your pan. The oil should be enough to coat the bottom of the pan entirely when it is gently heated.
It’s important that the oil is not too hot when you add the eggs. If the pan sizzles, the oil is too hot. Turn down the heat or your eggs will look like this.
Allow the whites of the eggs to set. About two minutes. Then, tilt the pan slightly, and using a teaspoon or quarter spoon measure, collect the hot oil in the spoon and pour it on the white, especially around the edge where the egg meets the yolk. Continue until the white is just set and not slimy.
Once this is done, you can do the same with the yolk to cook it to your liking. Just be aware that this step will eventually result in the yolk clouding over.
Ingredients
- 2 eggs
- 1/2 tsp vegetable oil
- salt & pepper to taste
Instructions
- Put 1/2 teaspoon of oil in a small frying pan and turn the heat to medium low.
- When the oil is warm and has thinned out, tilt the pan from side to side to coat. Make sure the bottom of the pan is competely coated with oil.
- Break the eggs into a small bowl and pour into the pan. If the pan seems too hot i.e. if it sizzles when the eggs are added, low the heat further.
- Allow the whites to set.
- Then spoon the hot oil onto the whites especially around the edge where the white meets the yolks, until set and no slime remains.
- Once set, continue to spoon hot oil over the yolk but keep in mind that the yolk will eventually cloud over. Alternatively, a lid may also be used. This will help steam the yolks but watch carefully as the yolks can change color quickly.
Nutrition Information Disclaimer
Ginny’s Recipe Collection provides nutritional breakdowns for informational purposes only. The data on this site has not been evaluated and approved by the Food and Drug Administration (FDA). The data is calculated using an online 3rd party nutritional calculator. Therefore these figures should be considered as estimates only. Online calculators may yield different results based on their own nutritional fact databases and algorithms they use. Furthermore, varying factors such as product types, adjustment of seasonings, natural variation in produce, and the manner in which they are processed may affect the final nutritional information. To get the most accurate analysis, please consult a registered dietician.
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