By Laurel Perry
Published Jun 18, 2025
Learning how to make sunny side up eggs was one of the fundamentals of my early cooking journey. Eggs are such a simple protein that can be cooked in so many different ways, and it was important for me to master them all. Whenever we host brunch, I’m the designated egg maker, so I’ve mastered the art of the perfectly cooked sunny side up egg. These eggs have perfectly set whites, crispy edges, and a runny yolk that’s perfect for scooping up with toast!
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It’s easier than you think to learn how to cook sunny side up eggs. The method is pretty simple, and you don’t need tons of complicated equipment. A nonstick pan with a well-fitting lid is my one essential item for this recipe, as steaming is the key to perfectly cooked eggs every time.
Tips for Beginners
- I recommend using a nonstick pan or a well-seasoned cast iron skillet to prevent sticking. Eggs are notorious for sticking! If using stainless steel, preheat the pan over medium heat, then add cold oil to the hot pan and swirl to coat before adding the eggs.
- Use low, even heat to avoid burning the egg whites before the yolks have heated through.
Ingredients1x2x3x
- ▢ 1-2 teaspoons olive oil*
- ▢ 2 large eggs**
- ▢ Kosher salt and freshly ground black pepper to taste
Video
Instructions
- Heat enough oil to lightly coat the bottom of an 8-inch nonstick skillet over medium heat. 1-2 teaspoons olive oil*
- Crack each egg into an individual bowl or ramekin before adding them to the pan. This helps keep the yolks intact and ensures you don’t end up with any pieces of shell in your eggs. Once the oil is shimmering, about 2-3 minutes, move eggs to pan. 2 large eggs**
- Season with salt and pepper. Kosher salt and freshly ground black pepper
- Cook until the whites are beginning to set, about 2 minutes.
- Cover the pan to set the whites and keep the yolks runny. I like to use a glass lid so I can see exactly when the whites are set. Cook for 1-3 more minutes or until the whites are set and opaque but the yolk is still runny.
- Transfer the eggs carefully with a large spatula to avoid breaking the fragile yolks. Gently remove from the pan and serve.
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Sunny Side Up Eggs Step by Step
Heat the Oil: Heat 1-2 teaspoons of olive oil in an 8-inch nonstick skillet set over medium heat.
Crack the Eggs: Crack each egg into an individual bowl or ramekin before adding them to the pan. This helps keep the yolks intact and ensures you don’t end up with any pieces of shell in your eggs. Once the oil is shimmering, about 2-3 minutes, move eggs to pan.
Cook the Eggs: Season with salt and pepper to taste. Cook until the whites are beginning to set, about 2 minutes.
Steam the Eggs: Cover the pan to set the whites and keep the yolks runny. I like to use a glass lid so I can see exactly when the whites are set. Cook for 1-3 more minutes or until the whites are set and opaque but the yolk is still runny. Transfer the eggs carefully with a large spatula to avoid breaking the fragile yolks. Gently remove from the pan and serve.
How to Store and Reheat
In my opinion, sunny side up eggs are best enjoyed fresh. However, you can store them in an airtight container in the refrigerator for up to 3 days. Reheat in a pan with a tablespoon or two of water and cover to steam until warmed through. Leftover eggs do tend to taste more sulfuric once reheated, so be warned that they won’t be quite as delicious.
Serving Suggestions
Once you’ve learned how to make sunny side up eggs, it’s time to queue up the sides. My favorite easy side is home fries , but I also love this sausage and potato casserole or some corned beef hash . And it just wouldn’t be breakfast without some brown sugar bacon !
More Egg Recipes to Try!
Homemade Egg McMuffin Recipe
Loaded Deviled Eggs with Bacon
How to Make Scrambled Eggs (4 Ways)
Baked Eggs
How to Make Sunny Side Up Eggs
Ingredients
- 1-2 teaspoons olive oil*
- 2 large eggs**
- Kosher salt and freshly ground black pepper to taste
Instructions
- Heat enough oil to lightly coat the bottom of an 8-inch nonstick skillet over medium heat. 1-2 teaspoons olive oil*
- Crack each egg into an individual bowl or ramekin before adding them to the pan. This helps keep the yolks intact and ensures you don’t end up with any pieces of shell in your eggs. Once the oil is shimmering, about 2-3 minutes, move eggs to pan. 2 large eggs**
- Season with salt and pepper. Kosher salt and freshly ground black pepper
- Cook until the whites are beginning to set, about 2 minutes.
- Cover the pan to set the whites and keep the yolks runny. I like to use a glass lid so I can see exactly when the whites are set. Cook for 1-3 more minutes or until the whites are set and opaque but the yolk is still runny.
- Transfer the eggs carefully with a large spatula to avoid breaking the fragile yolks. Gently remove from the pan and serve.
Video
Notes
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
