Name: Pristine Sunny-Side Up Eggs
Total time: 5 min
Ingredients: 1 tablespoon canola oil; 2 large eggs; 0.25 teaspoon freshly ground black pepper; 0.125 teaspoon kosher salt

Pristine Sunny-Side Up Eggs

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Heat control is crucial here. Too much heat and the whites will toughen and brown at the edges. Not enough and the yolks will cook partway through by the time the whites are set. Listen to the pan, and watch the whites for cues that your pan is properly heated. We use a little extra oil in this dish so there's enough for basting. The hot oil baste lets you set the whites without covering the pan and clouding the yolks. Season after the eggs are done so the basting doesn't wash off the salt and pepper.

Tim Cebula

Updated on April 30, 2024

Reviewed by Dietitian

Emily Lachtrupp, M.S., RD

Tested by

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Active Time:

5 mins

Total Time:

5 mins

Servings:

Nutrition Profile:

Sesame-Free Nut-Free Dairy-Free Soy-Free Vegetarian Gluten-Free

Jump to Nutrition Facts

Nutrition Notes

Are Eggs Healthy?

Eggs are an excellent source of complete protein, choline and B vitamins, including vitamin B12 and folate. Eggs are one of the few natural food sources of vitamin D. Egg yolk even gives you the antioxidants lutein and zeaxanthin which support healthy vision.

Tips from the Test Kitchen

What Goes Well with Sunny-Side Up Eggs?

Some obvious choices are toast, hash browns and bacon, but then we'd only be thinking about breakfast. Sunny-side up eggs are great for any meal of the day, and there are so many sides to enjoy them with. The delicious soft yolk is perfect with leftover rice, roasted potatoes, risotto, instant noodles, pasta, all kinds of sautéed vegetables from spinach to asparagus, sliced avocado, grape tomatoes, artisan bread, tortillas and even pizza.

How Do You Keep Eggs Warm After Cooking?

For those times when you're making eggs for multiple people and want everyone to sit down at the table together to enjoy them, warm a rimmed sheet pan in a 150°F oven and add the finished eggs to the sheet pan as you're cooking. They should stay good at low heat for an hour or so.

Frequently Asked Questions

What's the Difference Between Brown Eggs vs. White Eggs?

The breed of chicken determines the color of the egg. If you open an egg carton and see white eggs, the chicken that laid the egg most likely (but not always) had white feathers and earlobes. (Yes, chickens have earlobes.) If you're looking at brown eggs, it's most likely from a red-feathered chicken with red earlobes. Also, brown eggs may cost more than white because feeding chickens that lay brown eggs is more expensive. As far as flavor or nutrition, both colors are the same.

Is It Safe to Eat Expired Eggs?

They can be safe to eat—it depends on how long it's been after the Julian date on the carton and if you are storing them correctly. Eggs can be safe to eat four or five weeks beyond the Julian date if they're refrigerated at 40°F or lower inside the fridge (not on the door). Also, keeping them in the container they came in will help prevent moisture loss and infiltration of odors from foods around them. When an egg gets super old, you'll know it because once you crack it, all that will be left is a yellow sheen on the inner shell. If an egg has cracks or debris on it, feels slimy or has a powdery substance on it, discard it.

Additional reporting by Carrie Myers, M.S. and Linda Frahm

Ingredients

1 tablespoon canola oil
2 large eggs
¼ teaspoon freshly ground black pepper
⅛ teaspoon kosher salt

Directions

Heat oil in an 8-inch nonstick skillet over medium-low. Gently crack eggs into pan. You shouldn't hear a hiss, and the eggs should lie flat and still. If you hear sizzling or the whites flutter or bubble at all, turn down the heat. Cook 3 minutes or until the whites are mostly set, with some still-runny whites near the yolks. Tilt pan toward you so oil pools on the bottom edge; dip a spoon in the oil, and gently baste the uncooked patches of white until they're set. Be careful not to baste the yolks, or they'll cloud over like cataracts. Sprinkle with pepper and salt. Remove eggs from pan, leaving excess oil behind.

Alexandra Shytsman

Originally appeared: Cooking Light

Nutrition Facts (per serving)

228	Calories
19g	Fat
1g	Carbs
13g	Protein

Nutrition Facts
Servings Per Recipe 1
Serving Size 2 eggs
Calories 228
% Daily Value *
Total Carbohydrate 1g	0%
Protein 13g	26%
Total Fat 19g	24%
Saturated Fat 4g	20%
Cholesterol 372mg	124%
Sodium 382mg	17%
Calcium 58mg	4%
Iron 2mg	11%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.