how we make perfect sunny side up eggs

Eggs. I love eggs! I’ll put eggs on just about anything – toast, grits, pancakes (the BEST), rice, pasta.

They’re one of the easiest things to cook, but can also be one of the hardest. Scrambled eggs, poached eggs, souffles….every egg dish is completely different than any other. This is usually fun, but kind of frustrating sometimes! It’s not like cooking pasta, where you know the method is the same each time.

I’m still working on perfecting scrambled eggs, but we’ve finally got our favorite + easiest + best way of cooking perfect sunny side up eggs.

First, you want a medium pan over low heat. LOW heat. This is important, because you’re never going to flip these eggs (hence, the sunny side). You want the heat low enough that they can sit and cook until the eggs are done without them burning or browning too much.

While the pan is heating, drizzle in your choice of oil until the entire bottom of the pan is coated, generously. We usually use olive oil, but grapeseed or any other neutral oil would be great. Depending on your size pan, it’ll probably between 2-4 Tbsp of oil, possibly more. Don’t be shy! You need the oil to help with the cooking process – you won’t be eating all of it with the eggs.

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