While I think it’s possible and not even difficult to make perfect sunny-side-up eggs without flipping, there are some tricks to keep in mind. Even though in Italy we say “you can’t even fry an egg” to mean that you can’t even make something very easy, frying an egg to perfection is not the easiest of the tasks!
My easy recipe for the perfect sunny-side-up eggs is when the egg white is not runny but at the same time, the yolk is still soft and runny.
While I often use eggs to make frittata, such as spinach frittata and artichoke and mushroom frittata, sunny-side-up eggs are one of my favorite recipes.
Sunny-side-up eggs are a quick dish to prepare so perfect when you are back home late from work and don’t feel like spending too much time in the kitchen. They are cheap because the main ingredients are eggs and onion. And they are convenient because let’s face it, these are ingredients you are likely to already have in your pantry and kitchen!
If you are ready to give it a try and want to make the perfect sunny-side-up eggs without flipping and with a runny white, here is my simple recipe!
My favorite sunny-side-up eggs – Ingredients
- Eggs. I usually make two eggs per adult and one egg for my 4-year-old. Obviously, the quantity of the eggs is up to you, the recipe doesn’t change if you are adding one or two eggs to it. That eggs bear a great load of health benefits is not a secret so I won’t digress. Rich in protein and highly nutritious, we consume them once a week.
- Onions. I have a confession to make. Eggs are not my favorite dish. Except when they are sunny-side-up eggs made with onions. If you don’t have or don’t like onions, this dish comes out perfectly even with leek or shallot. I used one full onion because, in our family, we are big fans, but if it’s too much, you can use half an onion, the rest of the recipe won’t change.
- Black pepper. You can add the spice you prefer, even curry or smoked paprika if you like. I find black pepper is a perfect match.
Making the perfect sunny-side-up eggs – Instructions + Tips
- The fire. It shouldn’t be too low otherwise the eggs take too long to cook and the result is not ideal, nor too high otherwise you would burn the onions.
- The pan. I used a large pan because I made 5 eggs on a full onion. If you are making only one or two eggs, you can use a small pan. Keep in mind that there are onions too, so the pan shouldn’t be too small. Ideally, you should opt for a non-stick pan.
- How to serve them. I usually serve them with my homemade bread. When I make piadina flatbread, I can use that, too. If the yolks are too runny, I will simply cut piadina into pieces and use it as a normal bread and not to make a sandwich.
- Perfect side dishes. I serve sunny-side-up eggs with fresh veggies such as a green salad or any of the side dishes I use for frittata.
How to make the perfect sunny-side-up eggs
Equipment
- 1 Pan
- 1 Lid
- 1 Spatula
Ingredients
- 4 eggs
- 2 tbsp olive oil extra virgin
- 1 onion
- salt to taste
- black pepper to taste
Instructions
- Heat the oil in a pan and when hot, add the onion finely sliced and fry on medium fire.
- When the onion has softened, crack the eggs inside the pan on top of the onion and place the lid.
- Keep the lid on and the fire on medium and check from time to time.
- When you see that the white has thickened into a thin layer on top of the still runny yolks, turn off the fire and serve.
WANT TO SAVE THIS FOR LATER? PIN IT TO YOUR BOARD!
