Sunny-Side-Up Eggs Recipe: How to Get Perfect Runny Yolks

Good morning! Sunny side up eggs are an easy, elegant breakfast that yield a bright, runny yolk and tender white when made correctly. This guide shows how to make sunny side up eggs using just two main ingredients — eggs and butter — and a reliable nonstick skillet. Follow the simple steps below for consistently great results.

We prefer making sunny side up eggs with butter because it gently cooks the egg whites without producing the fried, browned edges that some oils can create. Cooking on medium-low heat keeps the yolk runny while fully setting the whites. With a little patience and a few simple tips, you can make restaurant-quality sunny side up eggs every time.

Ingredients You Need for Sunny Side Up Eggs

• Large eggs — this recipe timing is for large eggs; adjust cook time slightly if using smaller or jumbo eggs.
• Unsalted butter — butter helps prevent browning and adds flavor. Use oil if you prefer crispier edges.
• Salt and freshly ground pepper — to finish and season.

Before You Start

Use a nonstick skillet or a well-seasoned cast iron pan and make sure you are comfortable handling it. Fresh eggs tend to give the best appearance and texture for sunny side up eggs — fresher yolks sit higher and whites hold together better. Use a thin, sturdy spatula if you plan to transfer the egg, and have any side dishes warmed or ready so the egg is enjoyed hot.

How long should you cook sunny side up eggs?

Cook a sunny side up egg about 3–4 minutes on medium-low heat. Timing depends on your stove, the pan, and the exact heat level. The goal is a fully set white with no glossy, runny membrane, while the yolk remains soft and runny.

Do you flip eggs when making sunny side up?

No — sunny side up eggs are not flipped. Leaving the yolk exposed preserves the signature glossy “sun” on top. Flipping turns the egg into an “over” style, which cooks the yolk more.

What is the difference between sunny side and over-easy eggs?

An over-easy egg is flipped briefly so the top of the white and a thin layer of the yolk are cooked on the flipped side. Sunny side up is cooked only on one side with the top of the yolk remaining exposed and runny.

Can you cook more than one egg sunny side up at a time?

Yes. You can cook several eggs in the same pan, but expect the whites to spread and possibly overlap. Leave a bit of space between eggs if you want neat individual shapes.

Top Tips

• Use more butter if needed. If the egg starts to stick, add a little more butter and gently loosen the white with a spatula.
• Be patient. Cooking gently over medium-low heat yields bright, tender whites and a runny yolk — rushing with higher heat risks brown or rubbery whites.
• Season at the end. A pinch of salt and fresh pepper right after removing the egg enhances the flavor without drawing out moisture during cooking.
• To firm the yolk slightly, cover the skillet for the last 30–90 seconds to trap steam and set the top of the yolk without fully hardening it.

Storage

If you have leftovers, cool the eggs, then refrigerate in an airtight container for up to 3 days. They can be eaten cold or chopped and added to salads like egg salad for a flavorful use of leftovers.

Other Egg Techniques

If you enjoy experimenting with eggs, consider trying hard-boiled, soft-boiled, over-medium, over-easy, over-hard, poached, baked, or scrambled eggs. Each method produces a different texture and can expand your breakfast or brunch options.

What to Serve with Sunny Side Up Eggs

Sunny side up eggs pair perfectly with buttered toast, crispy bacon, sausages, avocado, or a toasted bagel with cream cheese. They also complement pancakes or waffles as part of a larger brunch plate, or sit beautifully atop a grain bowl for a satisfying meal.

Sunny Side Up Eggs Recipe

Prep time: 3 minutes • Cook time: 4 minutes • Servings: 1

Ingredients

• 1 tablespoon unsalted butter
• 1 large egg
• Pinch of salt
• Pinch of freshly ground black pepper

Instructions

1. Heat an 8-inch nonstick skillet over medium-low heat. Add the butter and let it melt; it should not be sizzling loudly or browning.
2. When the butter is melted and the pan is warm (not hot), crack the egg directly into the skillet.
3. Let the egg cook undisturbed for about 3–4 minutes. If the butter begins to sizzle too vigorously, lower the heat.
4. The egg is done when the white is set and opaque — avoid glossy or runny membrane and steer clear of bubbly or browned whites.
5. Remove from the skillet, season with a pinch of salt and pepper, and serve immediately.

Notes

• If you prefer a slightly firmer yolk, cover the pan for the final minute or two to trap steam and gently set the top of the yolk without flipping.

Nutrition (approximate)

Per serving: Calories ~163 • Protein ~6 g • Fat ~16 g • Carbohydrates ~0.3 g