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Photo:Alexandra Shytsman
Alexandra Shytsman
Active Time:5 minsTotal Time:5 minsServings:1Jump to Nutrition Facts
Active Time:5 minsTotal Time:5 minsServings:1
Active Time:5 mins
Active Time:
5 mins
Total Time:5 mins
Total Time:
Servings:1
Servings:
1
Jump to Nutrition Facts
Jump to recipe
OurPristine Sunny-Side Up Eggsare anything but basic! We rely on a simple and easy-to-execute technique to provide the most beautiful eggs for enjoying with everything from toast to noodle bowls. Eggs are a rich source ofprotein, but also choline, an important nutrient for a variety of the body’s metabolic processes. Since you’ll be cooking your egg on only one side, you also never have to worry about flipping it! The result is a deliciously creamy yolk with perfectly set whites. Here’s everything you need to know about making them, as well as helpful tips from our Test Kitchen.
How to Make Pristine Sunny-Side Up Eggs
1. Heat Your Oil
Let the oil heat in the pan first before you add the eggs. If you add the eggs too early and the oil isn’t hot yet, they may stick.
2. Add the Eggs
3. Cook the Eggs
There are two stages to cooking the eggs. The first stage is letting them cook undisturbed until the whites are almost set, which should take about 3 minutes. The second stage is basting the eggs in oil, which involves a slight tilt of the skillet to pool the oil and collect it on a spoon. You’ll use that oil to cook any uncooked portions of white until they’re completely set, which should only take a minute or two.
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Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients1tablespooncanola oil2large eggs¼teaspoonfreshly ground black pepper⅛teaspoonkosher salt
Cook Mode(Keep screen awake)
Ingredients
1tablespooncanola oil
2large eggs
¼teaspoonfreshly ground black pepper
⅛teaspoonkosher salt
DirectionsHeat 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.Frequently Asked QuestionsFor 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. You can hold them in the oven for about 30 minutes.The breed of chicken determines thecolor 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, they’re 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.They can be safe to eat—it depends on how long it’s been after the date on the carton and if you are storing them correctly. Eggs can be safe to eat four or five weeks beyond the carton date if they’re refrigerated at 40°F or lowerinside 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 when 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.Originally appeared: Cooking Light
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.Frequently Asked QuestionsFor 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. You can hold them in the oven for about 30 minutes.The breed of chicken determines thecolor 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, they’re 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.They can be safe to eat—it depends on how long it’s been after the date on the carton and if you are storing them correctly. Eggs can be safe to eat four or five weeks beyond the carton date if they’re refrigerated at 40°F or lowerinside 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 when 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.
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.
Frequently Asked QuestionsFor 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. You can hold them in the oven for about 30 minutes.The breed of chicken determines thecolor 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, they’re 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.They can be safe to eat—it depends on how long it’s been after the date on the carton and if you are storing them correctly. Eggs can be safe to eat four or five weeks beyond the carton date if they’re refrigerated at 40°F or lowerinside 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 when 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.
Frequently Asked Questions
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. You can hold them in the oven for about 30 minutes.
The breed of chicken determines thecolor 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, they’re 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.
They can be safe to eat—it depends on how long it’s been after the date on the carton and if you are storing them correctly. Eggs can be safe to eat four or five weeks beyond the carton date if they’re refrigerated at 40°F or lowerinside 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 when 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.
Originally appeared: Cooking Light
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Nutrition Facts(per serving)228Calories19gFat1gCarbs13gProtein
Nutrition Facts(per serving)
- 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.
Carrie Myers, M.S.,
Linda Frahm,
andSara Haas, RDN, LDN
Sara Haas, RDN, LDN
