Over-easy or sunny side up, nothing beats a fried egg sandwiched between fluffy bread or in a tasty fry up. Here’s how we perfect ours.
sunny-side up eggs
Love your fried eggs with slightly crispy edges and a wobbly, golden yolk? Then read on…
- Pop your frying pan over a medium heat and add 1⁄2 teaspoon of groundnut, vegetable or olive oil. For extra flavour, you can also use leftover fat after frying bacon. As soon as the oil is hot (it’ll start to get a slight shimmer) carefully crack in your eggs.
- Turn the heat down slightly, basting the top of the eggs with the fat to help cook the top of them too.
- Cook for about 1 minute or until the eggs are exactly as you like them. Lift the eggs out with a slotted kitchen slice, resting each one on some kitchen paper for a second or two before serving.
If you prefer not to have crispy edges, use a low-medium heat instead. Or, if you love your yolk less runny leave it cooking a little longer. Our top serving tip? Enjoy your perfectly fried egg with bacon in the ultimate breakfast sandwich.
Over-easy simply means eggs cooked on both sides. The ‘over’ refers to the flip in the pan and the ‘easy’ to the runniness of the yolk. Here’s our simple guide for this classic American-style way of frying eggs.
- Simply heat the oil as above and crack in an egg.
- Once the white is cooked underneath, quickly (but gently!) flip it and cook for another 20-30 seconds on the other side.
- Lift the eggs out with a slotted kitchen slice, resting each one on some kitchen paper for a second or two before serving.