Equipment
* optional
Ingredients
Main
- 2 large eggs, fresh
- 10 g unsalted butter
- 5 ml neutral oil
- 1 g flaky sea salt
- 1 g freshly ground black pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 261 kcal
- Protein
- 13 g
- Carbohydrates
- 1 g
- Fat
- 23 g
- Fiber
- 0 g
- Sugar
- 0 g
- Sodium
- 531 mg
- Saturated Fat
- 9 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 10 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 394 mg
- Potassium
- 154 mg
- Calcium
- 63 mg
- Iron
- 1.9 mg
- Magnesium
- 14 mg
- Phosphorus
- 202 mg
- Zinc
- 1.3 mg
- Vitamin A
- 229 mcg
- Vitamin D
- 2.0 mcg
- Vitamin E
- 2.4 mg
- Vitamin K
- 3 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.9 mcg
- Thiamin
- 0.04 mg
- Riboflavin
- 0.46 mg
- Niacin
- 0.1 mg
- Folate
- 47 mcg
- Water
- 78 g
Sources: USDA FoodData Central
Method
Crack the eggs individually into small ramekins or bowls. Inspect for any shell fragments.
Heat the butter and oil in a non-stick skillet over medium-low heat until the butter foams and then subsides.
Gently slide the eggs into the pan on opposite sides. Allow them to cook undisturbed until the whites begin to set and turn opaque.
Tilt the pan slightly to pool the hot fat. Using a spoon, carefully baste the hot fat over the thick inner whites (the albumin ring) surrounding the yolk. Avoid spooning fat directly over the yolk if you want it to remain bright yellow.
Once whites are fully set but yolks are still runny, transfer immediately to a warm plate. Season with flaky sea salt and freshly ground black pepper.
Chef's Notes
- Freshness matters: As eggs age, the whites become thinner and spread more in the pan. Fresh eggs will have a tighter, taller white.
- If using older eggs, you can drain off the watery outer white in a mesh sieve for a few seconds before cooking for a neater shape.
- Warning: This recipe results in a runny yolk. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Storage
Troubleshooting
Whites are runny/slimy near the yolk
Cause: Heat too high (bottom cooked before top) or insufficient basting
Fix: Cover pan with a lid for 30 seconds to trap steam and finish cooking the top
Prevention: Cook on lower heat; ensure you spoon hot fat specifically over the clear ring of white
Yolk is hard/chalky
Cause: Overcooked
Prevention: Remove from heat as soon as whites are set; carryover cooking happens quickly
Yolk broke when entering pan
Cause: Cracked directly into pan or dropped from too high
Fix: Convert to scrambled eggs or over-hard
Prevention: Crack into a ramekin first, then slide gently close to the surface
Cultural Context
The term 'sunny-side up' refers to the visual resemblance of the bright yellow yolk to the sun. It is a staple of the classic American diner breakfast and the Full English Breakfast.
