Perfect Sunny-Side Up Eggs
In this recipe, we achieve perfectly cooked, sunny-side-up eggs using a gentle and deliberate technique. With a careful balance of heat and attentiveness, the result is eggs with beautifully set whites and a lusciously runny yolk. The process involves cocooning the eggs in just the right amount of canola oil, with a nuanced spooning method that ensures each element cooks to ideal perfection. Serve these eggs up for an indulgent breakfast or as a luxurious topping for your favorite dishes!
— Constant Cookbook
Ingredients
- 3 whole Eggs
- 4 Tablespoons Canola Oil (more Or Less As Needed For Size Of Skillet)
Instructions
- Heat some canola oil in a non-stick skillet over medium heat (not too hot!). There should be just enough oil to just cover the edges of the egg when it’s cracked in the pan.
- Once the oil is mildly hot, crack in 3 eggs, one at a time. (Note: work in batches—three eggs are about as many as I can tend to at a time.) The whites should remain clear for several seconds before they start to turn white.
- Once the eggs begin to turn white, use a small spoon to carefully spoon the hot oil over only the whites of the eggs (avoiding the yolks). This will help the whites cook slowly so the top will set but still look pretty. <strong><em>*Important: Don’t spoon any oil over the yolks yet! Only spoon oil over the whites for now to prevent the eggs from turning cloudy.
- After a minute or two of cooking, once the whites are set/not jiggly and loose, carefully spoon the oil over the yolks. Continue spooning the oil over the eggs until they appear to be the doneness you want.
- Remove the eggs from the pan with a slotted spatula, then drain them briefly on a paper towel before serving.<br>
Cook Time
5M
Prep Time
PT2M
Yield
3
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