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Sunny Side Up Eggs

5 from 153 votes
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This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

These Sunny Side Up Eggs, also called fried eggs,  are the most delicious easy breakfast eggs with crispy egg white and runny yolk.

Sunny Side Up Eggs

I love my eggs, and when I don’t make my over-hard eggs for breakfast or a spinach omelette, then I like a sunny-side-up egg on top of my avocado toast.

This is simply the best high-protein breakfast, easy to make in large batches for the whole family.

Let me share with you how to make the best fried eggs.

What Is A Sunny-Side-Up Egg?

Sunny-side-up eggs are the same thing as fried eggs.

The egg is cracked in a non-stick skillet with warm fat and cooked until the egg white is crispy and the yolk is done to your desired texture.

How To Make Sunny-Side-Up Eggs

It’s easy to make a fried egg, but it’s easy to fail it too. So here are my tips to make them perfect every time.


  • Large Fresh Eggs – Fresh eggs spread less than older eggs. So keep the older eggs for my air fryer boiling eggs, their shell peel off better.
  • Avocado Oil or olive oil
  • Butter or ghee
  • Salt and Black Pepper
Sunny Side Up Eggs

Picking The Right Pan

First, pick a non-stick frying pan, nonstick skillet, or well-seasoned cast iron skillet, well seasoned, or the eggs will stick to the surface.

Also, make sure the size of your pan matches the number of eggs you want to put it.

It’s always better if the eggs don’t touch each other in the pan, and since they spread after being cracked, it’s better to choose a wider pan for more eggs.

Warming Fat

Now, add the butter and avocado oil to the pan and bring over medium-high heat until melted.

Tilt the pan to spread the melted fat all over the surface. Return it to the heat.

Cracking Eggs

Crack one egg into the pan. If you are cooking just one egg, crack it in the middle of the pan.

To crack the egg perfectly, knock the eggshell on the side of the pan until it cracks.

Then, bring the eggs in their cracked shell close to the surface of the pan, and use both hands to separate the sides of the shell and release the egg into the pan in one motion.

Don’t drop eggs from too high, as this can break the yolks.

If you are going to cook more than one egg, crack the first one next to the border of the pan. Wait for 15 seconds to see how much the egg spread. It should stop quickly as the oil is hot.

You can crack more eggs, always starting from the edges and far from the previous one so they don’t overlap.

Cooking Eggs

Season the eggs with a sprinkle of kosher salt, cover the pan with a lid, and cook them for 3 to 4 minutes over medium heat.

If the oil spits, reduce the heat, as it’s probably too hot to cook the egg properly.

The egg whites are going to change color from transparent to white.

Then, the outer sides of the egg white start to fry and crisp, and continue cooking until the egg yolk is cooked to your liking.

When Are Fried Eggs Ready?

A fried egg is ready when the whites are completely cooked, but the yolk is still soft and runny.

Sunny Side Up Eggs


Serve the cooked sunny-side-up eggs on top of your favorite toasted bread with mashed avocado on top.

Season with more salt, pepper, or chili flakes for the flavor of your choice.

Allergy Swaps

If you have some food allergies, try the options below:

  • Dairy-Free – Replace the butter with dairy-free butter or coconut oil.
  • Avocado-Free – Use any oil you have. Olive oil or canola oil works fine.

Frequently Asked Questions

Here are my answers to your most common questions about this recipe.

Is It Safe To Eat Sunny-Side-Up Eggs When Pregnant?

No, pregnant women, elderly people, and young children are at higher risk of developing salmonella present in raw eggs.

It’s safer to cook an over-hard egg for them.

Can I Store Cooked Fried Eggs?

No, fried eggs must be eaten straight away.

What Are The Best Eggs To Use?

To make perfect sunny side eggs, it’s better to use large eggs (2.2 ounces) rather than medium eggs.

What’s The Difference Between Sunny Side And Over-Easy Eggs?

Over-easy eggs are similar, but they are flipped and cooked slightly longer, making the yolk less runny than sunny-side-up eggs.

Over-easy eggs are, therefore, slightly easier to put on toast or in sandwiches.

Have you tried making this sunny-side-up eggs? Share a comment or review below.

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Sunny Side Up Eggs

Sunny Side Up Eggs

0.8gNet Carbs
These Sunny Side Up Eggs, also called fried eggs, are the most delicious easy breakfast eggs with crispy egg white and runny yolk. 
Prep: 3 minutes
Cook: 6 minutes
Total: 9 minutes
Yield: 2 Eggs
Serving Size: 1 serving
5 from 153 votes


  • 2 large Eggs
  • 1 teaspoon Butter
  • 1 teaspoon Avocado Oil


  • 1 pinch Salt
  • 1 pinch Ground Pepper
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.


  • In a non-stick pan, warm butter and oil over medium-high heat.
  • Tilt the pan to spread the melted fat all over the surface.
  • Bang the first egg on the side of the pan to crack the egg-shell slightly,
  • Bring the eggs close to the pan surface. If too high, you may break the yolk. Open both cracked shells in opposite directions with your two hands to release the eggs. Then wait for a few seconds before cracking the next egg.
  • When the first egg white stop spreading, repeat this step with the second egg on the other side of the pan.
  • Cook for 2-3 minutes until the egg whites are set and crispy on the edges. If the oil spits, reduce the heat as it is too hot.
  • The sunny-side-up eggs are ready when the egg white is completely set, and the egg yolk is still soft and runny if pierced.
  • Gently slide a large spatula under one egg and transfer it to your plate or on top of a toast.
  • Serve immediately. Season with salt and pepper.

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Serving Size: 1 serving
Yield: 2 Eggs
Serving: 1servingCalories: 218.9kcal (11%)Carbohydrates: 0.8gFiber: 0.03gNet Carbs: 0.8gProtein: 12.6g (25%)Fat: 18.1g (28%)Saturated Fat: 6.2g (39%)Polyunsaturated Fat: 2.7gMonounsaturated Fat: 7.9gTrans Fat: 0.2gCholesterol: 382.8mg (128%)Sodium: 212.9mg (9%)Potassium: 140.5mg (4%)Sugar: 0.4gVitamin A: 665.5IU (13%)Vitamin B12: 0.9µg (15%)Vitamin D: 2µg (13%)Calcium: 57.7mg (6%)Iron: 1.8mg (10%)Magnesium: 12.3mg (3%)Zinc: 1.3mg (9%)
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.

I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.

I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweet As Honey!

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