Sunny-side up
A golden yolk, a tender white, and no flip required.
Everyday technique · Runny, Tender · Easy · Researched
- Prep
- 2 min
- Cook
- 4 min
- Serves
- 1
20–24 cm frying pan · Silicone spatula · Small bowl · Lid that fits the pan
Ingredients
- 2 large eggs, refrigerated
- 10 g butter
- A pinch of salt and black pepper
Method
Warm the pan
Melt the butter over low-to-medium heat. Tilt the pan to coat the base.
Look for: The butter foams without turning brown.
Slide in the eggs
Crack each egg into a small bowl, then lower it into the pan. Keep the yolks intact.
Look for: The white begins turning opaque at the edge.
Set the whites
Cook for about 3–4 minutes on low heat. If the thick white near the yolk stays clear, cover the pan for 20–30 seconds and check again.
Look for: The entire white is opaque; the yolk still wobbles.
Serve
Slip a silicone spatula beneath each egg, lift onto a warm plate, and season. Serve at once.
Safety: For this soft-centred preparation, use pasteurised eggs if available. Firm whites and yolks carry the lowest risk. Children, pregnant people, older adults and people with weakened immunity should choose the fully cooked option unless local guidance says otherwise. Colour and texture do not prove that an egg is safe.
Look for: The white lifts as one piece.
Equipment & heat
Equipment & heat
On induction, start with low-to-moderate power and watch the butter; avoid boost. Gas also works: keep the flame beneath the base. On electric, move the pan to a cool ring if the egg sets faster than you can work. The aim is foaming butter without darkening.
Nonstick: A good fit. Use a silicone or wooden utensil.
Troubleshooting
Troubleshooting
Brown, tough edges mean too much heat. Lower the power next time. If the yolk sets before the white, use a lid for a short finish rather than extending the open-pan cooking.
About this version
About this version
This version keeps the white pale. For brown, lacy edges, use the crispy-fried guide.
Unless stated otherwise, use large chicken eggs, approximately 60 g in the shell, refrigerated. Timings are starting points: use the visual checkpoints and any stated temperature check.
Sources
This guide was written from the references below. Egg Atlas has not kitchen-tested it.
- American Egg Board — frying and basting eggs
- BLV (Swiss FSVO) — food hygiene at home
- FDA — what you need to know about egg safety
Illustrations by Egg Atlas. They show the method; they are not photographs of a tested result.