Sunny-Side Up Fried Eggs Recipe - Serious Eats

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Sunny-Side Up Fried Eggs Recipe

Your foolproof plan for perfectly golden yolks and tender, just-set whites.

By Daniel Gritzer Daniel Gritzer Editorial Director

Daniel is the editorial director of Serious Eats, where he leads the site's editorial strategy and oversees everything from recipe development to articles on food science, cooking techniques, and more. He's a former food editor at Food & Wine and has cooked in New York City restaurants.

Learn about Serious Eats' Editorial Process Updated March 13, 2025 Save WRITE A REVIEW Print Jump to recipe

Why It Works

• Using a nonstick or well-seasoned cast iron skillet ensures that the eggs can be easily slid from the pan to the plate.
• Cooking over medium heat and covering the pan with a glass lid allows the whites to gradually set while the yolk remains bright and runny.

With golden yolks and tender, just-set whites, classic sunny-side up eggs are just begging to become the eyes atop the bacon mouth on your breakfast plate. But before they can do that, they have to be made just right, because uncooked whites and overcooked yolks do not make a happy breakfast face. Here's how to nail classic, unflipped fried eggs with a runny yolk every time.

July 2017

This recipe was cross-tested in 2023 and updated to guarantee best results.

Recipe Details

Sunny-Side Up Fried Eggs Recipe

Prep 0 mins Cook 5 mins Active 4 mins Total 5 mins Serves 2 eggs Save Print Keep Screen Awake

• 1 tablespoon unsalted butter (1/2 ounce; 14 g)

• 2 large eggs

• Kosher salt and freshly ground black pepper

1. In a cast iron, carbon steel, or nonstick skillet, melt butter over medium heat until lightly foaming, tilting pan to evenly distribute the butter. Carefully break eggs into the skillet, season with salt, and cover with glass lid. Cook until the whites are just set, about 1 minute and 30 seconds. Remove lid, continue to cook for another 1 minute and 30 seconds or until whites are completely set and the yolks are still runny. Transfer to a plate, season to taste with salt and pepper, and serve immediately.

Special Equipment

Cast iron, carbon steel, or nonstick skillet, glass lid

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