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Fried eggs in a frying pan

Sunny-Side-Up Fried Eggs

This recipe makes a first-rate sunny-side-up egg! There's hardly a simpler, easier way to put together a protein-rich meal. Everyone has eggs in the fridge — with just a little effort, a perfect fried egg is ready to serve.

UnicornSteak

Recipe author

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Composition / ingredients

Servings:

Egg

Butter

Salt

Ground hot pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 11 g

Fats 64 % 21 g

Carbohydrates 3 % 1 g

239 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 15 min

Step 1:

Wash the egg under warm running water. And don't forget to wash your hands with soap after handling eggs — it's an important safety step to guard against salmonella.
Step 2:

Heat a shallow, low-sided skillet over high heat. Add a pat of butter and let it melt completely. Turn the heat down to medium.
Step 3:

Crack the egg into the hot butter and, with a gentle circular motion, spread the white so it flows out evenly across the pan.
Step 4:

Cook until the white is fully set but the yolk is still bright yellow and runny. The timing depends on your pan size, the number of eggs, and the heat — I cooked mine for just five minutes.
Step 5:

Once the egg has reached the doneness you want, lightly salt it to taste. I also like to finish mine with a little freshly ground hot pepper.

This is the basic fried-egg recipe. If you like, add some sautéed onion and ripe tomato — it's even tastier that way. When you crack the eggs, try not to break the yolk. I usually serve a classic sunny-side-up egg for breakfast with a thin slice of rye bread. I also love pairing fried eggs with avocado — to my taste, it's a winning combination, and I recommend giving it a try. Fried eggs are a cheap, quick dish that's high in protein and simply delicious. The main thing is not to overcook them, so the yolk doesn't set hard — an overdone yolk isn't for everyone. Go by the color of the yolk and white: as soon as the white has turned completely opaque, take the pan off the heat. And most important, don't cover the pan with a lid while frying, or the yolk is far more likely to firm up. Of course, it all comes down to personal taste. Enjoy!