Perfect Sunny-Side Up Eggs With Crispy Edges

Pro tips

• Heat the oil until shimmering but not smoking before basting; this cooks whites through without scrambling them.
• Tilt the pan and spoon hot oil over the egg white specifically, avoiding the yolk, to keep it runny.
• Use a non-stick or well-seasoned cast iron skillet to prevent sticking and ensure even crisping.
• Watch for the whites to turn fully opaque and the edges to brown slightly—usually 3–4 minutes on medium heat.

Substitutions

• Vegetable oil → Butter (creates richer flavor and golden edges, but lower smoke point)
• Vegetable oil → Olive oil (adds fruity note, slightly lower smoke point than vegetable)

Storage & make-ahead

Eat immediately for best texture; fried eggs do not reheat well due to yolk consistency changes.

Why do my sunny-side up eggs have a slimy layer on top?

The whites aren't fully cooked. Basting with hot oil cooks the top layer without overdoing the yolk, eliminating sliminess.

What oil is best for basting eggs?

Vegetable oil, olive oil, or butter all work. Vegetable oil has a higher smoke point and creates the crispiest edges.

How do I know when the egg whites are done?

The whites should be fully opaque and set; the yolk should still jiggle slightly when the pan is shaken.

Can I make multiple eggs at once this way?

Yes, crack multiple eggs into the same pan and baste all at once, spacing them so they don't touch.

What heat level should I use?

Medium heat works best—high heat may burn the edges before whites set; low heat won't crisp them.