Sunny-Side-Up Fried Eggs

A quick, pretty, and wholesome way to get some protein at breakfast! How do you fry an egg so the yolk stays bright yellow, doesn't run off, and isn't covered with a cloudy film on top? This recipe shares all the secrets of a perfect fried egg. With these tips, you'll nail it on the first try.

Maria

Recipe author

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Composition / ingredients

Servings:

Eggs (large)

Butter

Salt

Bread

Cherry tomatoes

Parsley

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 9 g

Fats 41 % 13 g

Carbohydrates 31 % 10 g

199 kcal

GI: 10 / 0 / 90

Cooking method

Cooking time: 15 min

Step 1:

How do you fry a sunny-side-up egg? Start by gathering your ingredients. Use large eggs. For eggs that are both tasty and pretty, farm-fresh eggs with big, deep-yellow yolks are the way to go. Be sure the eggs are fresh. You can use vegetable oil in place of the butter.
Step 2:

Set a skillet over low heat (I use level 2 out of 9) and let it warm up well — this can take 5–7 minutes. Add a pat of butter and let it melt. When the butter starts to bubble, carefully and slowly crack the eggs into the pan, trying to keep the yolks whole. It's really important to preheat the pan so the whites set the moment they hit the hot surface, instead of spreading thin across the whole pan.
Step 3:

Fry the eggs over low heat, uncovered, for about 5 minutes. The whites should set while the yolks stay runny and bright. To keep the yolks from filming over and staying soft, it's best to leave the pan uncovered — or if you do cover it, no more than 1–2 minutes. And don't turn up the heat, or the eggs will cook too fast and the yolks will firm up.
Step 4:

Really, it's best not to step away from the stove, so you don't miss the moment when the whites are set but the yolks are still runny. Salt the eggs at the very end, and only the whites — salt on the yolk leaves unsightly white spots.
Step 5:

Slide the finished eggs onto a plate and garnish with halved cherry tomatoes, slices of bread, and sprigs of fresh herbs. Enjoy!

How can you tell if an egg is fresh? Crack it into a separate bowl. First and foremost, there should be no off smell. The white of a fresh egg is clear and clean, and the yolk should hold together — shiny, domed, and even.
Always wash eggs before using them, since even a seemingly clean shell can carry harmful bacteria. A food-safe wash and a brush work best.
With a properly fried egg, the white sets firm and stays white, and it holds its shape — it won't run off even if you tip the egg up on its side.