Here’s how to make sunny side up vs over easy eggs! There’s a slight difference between the two: here’s how to make each method to perfection.
- 1/2 tablespoon butter (or neutral oil for dairy-free)
- 2 fresh eggs (fresh is best*)
- In a large cast iron or non-stick skillet, melt 1/2 tablespoon butter over medium low heat until starting to foam (eggs are best on low to medium low heat**).
- Add the eggs and sprinkle with a pinch of kosher salt and a few grinds black pepper. Cook for 2 to 3 minutes, until the white is firm but the yolk is still runny (do not flip).
- For sunny side up eggs, serve immediately. For over easy eggs, flip and cook 20 to 30 more seconds where the is still liquid. Remove from the pan, flip it over onto a plate and serve.
*Fresh eggs are best for frying because the whites hold their shape. The whites on older eggs tend to spread: simply use a spatula to pull back the egg whites towards the middle (it just won’t look as pretty!).
**The slower the better with eggs: they can easily get overcooked. Note that if you’re cooking a second batch, you may need to lower the heat to avoid overcooking the egg since the skillet is already hot.
- Category: Breakfast
- Method: Stovetop
- Cuisine: Eggs
- Diet: Vegetarian
Keywords: Sunny side up vs over easy