Sunny-Side-Up Eggs Recipe (2024)

Oil? Butter is better!

To cook the film of white that remain over the yolks, add a spoon or 2 of water after whites have set and cover closely (with something low that will keep the steam in) until a translucent veil covers the yolks - not slimy and still runny.

Add a splash of water before you cover and turn off the heat, then cover. Steam helps.

Neutral oil? Sorry, but my eggs are cooked in bacon grease or, if there isn't any, lard. And I use my mother's trick of more-or-less-continuously spooning the hot grease over the eggs to create a thin, firm surface on the yolks. I'll give the lid trick a try, but I think I'll miss the flavor of the bacon grease.

Never ever fry eggs in oil -only butter.

I've been doing this for years and it works like a charm. I also cheat a bit using this technique for 'over easy' eggs. Instead of turning them, I put a tablespoon of water in the pan before I cover it for the last minute. The steam from the water cooks the top of the eggs but still leaves them runny. Much easier for last minute preparation.

Lots of butter, foaming and slighty turning golden brown, crack in the egg(s), salt and pepper—voila. Every first grader can do this without a recipe.

I love fried eggs but I find the burnt edges of the whites vile. I can't be the only one, can I?

Years agoThe Times made it clear. If you are cooking two or more sunny side ups, put them in a bowl, then the pan. That’s the only way they will cook the same. Crack an egg and put it in a pan, then repeat? The first will cook longer than the second.

I started using silicone egg rings to help keep the eggs shaped, which has been a big help. I never thought to steam them towards the end and will try that. We recently discovered a chicken farm nearby - we detect differences in taste from store-bought eggs - love having them just a few days out of the chicken. Also, since they are not washed, we can keep them on the counter for weeks without spoilage.

Use clarified butter

Another approach: Olive oil, MH heat, until brown around the edges. Then, spoon a tiny bit of the hot oil over the tops of the whites adjacent to yolks, avoiding getting oil on the yolks. The brown on the bottoms adds some flavor and texture; the yolks are runny.

This is a delicious recipe! But I substituted ground beef for the eggs, a bun for the toast and added lettuce, tomato, mustard, mayo and two slices of American cheese.

If you like a softer edge, add a splash of water before covering. (I cover immediately so the steam gently cooks the yolk and center whites very evenly. Gives it a poached-like texture without all the fuss!)

If you splash a bit of water into the pan before you cover it, the steam will help to make sure the tops are cooked before the bottom starts to overcook.

Folks sure are adamant about egg prep! Having kept pastured (free ranging) hens for years, I’d say their eggs are tastier than store bought by a country mile, and I have never been sickened by eating runny yolks or Caesar dressing with a coddled egg. Chicks raised at home generally don’t acquire salmonella like factory hens.

Only use butter and never, ever salt the eggs from the top. That takes away the shine of the yolks. You either salt the pan where you will place the eggs or you add salt after the eggs are cooked.

Mr. Lieberman wins the comments!

The NYT should be ashamed. This recipe is unnecessary. Either elevate my kitchen, or close up shop.

My husband always cooks eggs this way.

I enjoy a very crispy white. butter the pan...Put the white part in pan first and spread it around to thin it out. Cook at med high for a minute or two...till edges get very lacy and crispy. Then I put the yellow on top and cook till yellow is warm enough. Place it on a toast that has a small amount of jam. Salt egg and let yellow run. The salty crispy runny egg and the sweet toast creates a ying yang of flavor

I believe the technique of spooning hot oil over the eggs while they cook is called basting. There’s another recipe on this site using that technique. I think it’s called Olive Oil Cooked Eggs or something like that.

To those questioning the need of a fried egg tutorial - not everyone knows how to do the basics! Thank you to NY Times Cooking for filling that need. Now that we all know how to cook this, slide your beautiful sunny side up egg on top of a bowl of old fashioned oatmeal. Mix it all together with a light shower of sea salt and enjoy a savory and healthy breakfast!

Best over cinnamon raisin toast.

IMO much more fat is needed: 1st egg = 20g butter. Each additional egg +10g butter up until 60g per pan. Low heat, more time. The whites underneath should turn crispy brown, while the yolks should remain runny.

As the egg whites firm up, roll the pan slightly to a side, use a spoon to pick up some of the melted butter and pour on top of the yoke. This makes the yoke cook a little faster without having to burn the bottom whites.

My grandmother threw a little water into the pan before putting the lid on. This causes hot steam for a few seconds and finishes the top side of the egg nicely. It’s a satisfying sound and says “breakfast”!

The whole point of this is that you use oil which gets hotter than butter and crisps the egg better.

Eggs at room temperature may give a more predictable result. Some cooks a few drops of tap water to the tops of the eggs in the pan, just before putting on the lid. This allows steam to form, helping cook the tops of the eggs, while keeping the yolks runny.

Anyone else know them as "dippy eggs?" I grew up in southcentral PA.