To make classic sunny side up eggs with set whites and a runny yolk, cook eggs gently in a lightly oiled nonstick pan over low to medium-low heat until the whites are just set, without flipping them. Covering the pan partway through helps the tops of the whites cook without overcooking the yolk.

Quick Scoop

  • Prep time: 2 minutes.
  • Cook time: 2–3 minutes per batch.
  • Skill level: Beginner-friendly, but benefits from patience and low heat.
  • Goal: Soft, fully set whites and a rich, runny yolk.

What You Need

  • 2 large eggs.
  • 1 tablespoon olive oil or butter (or another neutral cooking fat).
  • Nonstick or well-seasoned cast-iron skillet with a lid (glass lid if you have one).
  • Small ramekins or cups for cracking the eggs.
  • Salt and freshly ground black pepper, to taste.

Step-by-step: How to Make Sunny Side Up Eggs

  1. Heat the pan
    • Place a nonstick or seasoned skillet over low to medium-low heat.
 * Add enough oil or butter to lightly coat the bottom—about 1 tablespoon for 2 eggs.

 * Let it warm until the fat is melted and slightly shimmering, not smoking.
  1. Crack eggs into ramekins
    • Crack each egg into its own small bowl or ramekin instead of directly into the pan.
 * This keeps shell out and helps prevent breaking the yolk as you add it to the pan.
  1. Slide eggs into the pan
    • Gently pour each egg from its ramekin into the pan, leaving a little space between them so they don’t merge.
 * If the fat pops or spits, reduce the heat; that means it’s too hot.
  1. Cook low and slow
    • Keep the heat at low or medium-low; this prevents scorched bottoms and undercooked tops.
 * Cover the pan with a lid (preferably glass so you can see) and cook until the whites turn fully opaque and set around the yolk, about 2–3 minutes.

 * Do not flip—the yolk should stay facing up the whole time.
  1. Check for doneness
    • The whites should be completely set on top, with no clear or jiggly patches except right at the edge of the yolk.
 * The yolk should look glossy and slightly wobbly when you gently nudge the pan.
  1. Season and serve
    • Remove the pan from the heat and slide a thin, preferably metal spatula under each egg to lift it without tearing the whites.
 * Transfer to a plate or onto toast, then season with salt and pepper.

Simple serving idea: Serve your sunny side up egg over hot buttered toast with a little salt, pepper, and maybe some herbs, or set it on greens or rice for a quick meal.

Small Tweaks for Different Results

  • Firmer yolk
    • Cook a bit longer under the lid until the yolk surface just starts to dull; it will still be soft but less runny.
  • Crisp edges
    • Use a slightly higher heat and a bit more oil, letting the edges brown lightly while still keeping the yolk runny (watch closely to avoid burning).
  • Neater shape
    • Use an egg ring to keep the whites round and the yolk centered.

Common Mistakes to Avoid

  • Heat too high
    • Leads to browned or rubbery whites while the top stays undercooked; always dial back if the oil is spitting.
  • Overcrowding the pan
    • Too many eggs create steam and uneven cooking; stick to 2–3 eggs in a large pan.
  • Cracked yolks
    • Often caused by cracking directly into the pan or hitting the shell too hard; cracking into a flat-surface ramekin first gives you more control.

TL;DR: Gently heat a lightly oiled nonstick pan over low to medium-low, slide in eggs from ramekins, cover, and cook about 2–3 minutes until whites are set and yolks are glossy and runny, then season and serve.

Information gathered from public forums or data available on the internet and portrayed here.