No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (54g) Recipe makes 1 servings
Calories 113
Calories from Fat 85		(75%)
Amount Per Serving		%DV
	Total Fat 9.5g	14%
	Saturated Fat 2.2g	11%
	Monounsaturated Fat 3.8g
	Polyunsaturated Fat 2.4g
	Trans Fat 0.0g
Cholesterol 211mg		70%
Sodium 70mg		2%
Potassium 67mg		1%
Total Carbohydrate 0.4g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.4g
Protein 6.3g		12%
detailed view... how is this calculated?

How To: Make Sunny Side up Eggs

Recipe #377695 | 5 min | 2 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: FuzzyKiwi
Jun 18, 2009

After making perfect roasts, fish, rice, and pasta using the cook-off-of-heat method, I tried it on sunny side up eggs with perfect results every time. A lid is necessary for this recipe's method, and a clear lid is helpful. This is now my go-to snack when I want fast comfort food. After seeing fellow college dormmates make rubber sunny-side-up eggs, I figured posting my method on Zaar might be a good idea to spread the joy of lovely sunny side up eggs in all its runny-yolk glory. Always add salt only right before cooking or after cooking eggs, because salt will start the coagulation process prematurely. In the case of sunny side up eggs, the salt particles will cause the area it's touching to cook faster during the time in the pan, so it's best to leave the salt off until the egg is ready to be served. I love this draped over a slice of bread - simply heaven.

SERVES 1 , 1 egg (change servings and units)

Ingredients

1 egg
1 teaspoon oil or butter or margarine
salt
pepper

Directions

1
Add oil, butter, or margarine to thoroughly-heated pan; spread with a spatula.
2
Crack egg on a flat surface to avoid tiny shell pieces breaking apart and sticking to the egg white and add egg to pan (slip egg into a saucer first if you have trouble keeping the yolk from breaking); cover immediately.
3
Turn off heat after one minute - take off of stove if using an electrical stove; leave covered until egg white around yolk is opaque white - usually 3-5 minutes, depending on your pan's ability to retain heat. Uncover, add salt (might not be needed if salted butter or margarine was used) and pepper to taste, carefully run spatula under egg, and serve.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Channa Masala

Cinnamon Bun Oatmeal

Chicken Parmesan

Sweet and Spicy Tomatoes

Christmas Cherry Ham Glaze

Featured Reviews for This Recipe

From: pigtailone

On Jun 20, 2009

this is how I've done my eggs for years...we call them blindfolded eggs tho...since the liquid makes the white over the yolk cook...wonderful on toast with ketchup or hot sauce...my comfort food...good hangover cure too...

0 people found this review helpful

Was this review helpful to you? YES | NO

Read all 1 reviews