Sunny-side up eggs may be the most difficult to cook of all the breakfast dishes. It isn’t easy to achieve the tender, fully cooked whites and warm, thick, flowing yolk of “eggs up.” Luckily, we’ve settled on the best way to make a perfect sunny-side up egg – seriously.
First, a word about hardware: This method calls for the use of an oven and a non-stick, oven-safe pan. “Oven-safe” is definitely not a suggestion.
Place your over rack in the middle position. Heat to 320 degrees F.
Start with a non-stick, oven-safe pan or skillet. Lightly grease your pan – oil works great, as does butter, but I’ve always been a staunch believer in bacon fat – and warm over very low heat.
Crack your egg into a bowl one at a time and. Whisk just the egg white with a butter knife. Be careful to steer clear of puncturing the yolk.
Whisking breaks up the layers of albumin that make up the egg white. This allows it to spread evenly, which avoids lumping as it cooks.
Next, gently transfer the eggs to the pan, making sure the oil doesn’t cover the egg (a little bit on the edges is fine).
Cook over medium-low heat, until just the bottom of the egg (touching the pan) turns opaque white.
Place your pan into the preheated oven and cook until the whites are completely set, 4-5 minutes.
Remove your pan from the oven – don’t forget the mitt – and place the pan back on the stove for a few seconds.
This final touch of direct heat helps to eliminate moisture between egg and pan. This makes them easier to slide from the pan.
Dress with cracked black pepper and a little kosher salt and voilà – perfect sunny-side-up eggs.
Do you have a better way to make sunny-side up eggs? We’d love to hear it!