Sunny Eyes

various dates

Sunny eyes are eggs that are fried with the yolk intact. They may be shaken, but not stirred. Do not cover the pan, or the eye will get a cataract and go cloudy white like my Poached Eggs.

A. Sunny Eyes vs. over easy eggs



Pic1: Sunny side up = fry in a small amount of butter or oil, uncovered on one side only.
Pic2: Over easy = flip the sunny side up egg over and very briefly cook the other side too.

I prefer my eggs sunny side up, but restaurants are so afraid of salmonella lawsuits nowadays that they no longer prepare them that way. They always flip them over and turn it into an over easy.

Soft, medium, hard:
Just like with boiled eggs, sunny-eyes can be cooked soft, medium or hard.


B. The effect of covering the pan


Covering the pan will steam the thin film of egg white over the yolk, making it look a bit like an over easy egg, but without the trouble of having to flip the egg and risk breaking the yolk. 


Pic3-5: covering the pan ... gives the sunny eyes a white cataract ... but the yolks are still liquid

C. Egg Art

internet pictures

Pic3+4: always good for a laugh ... or a scare
Pic5: puurrrfect eyes

D. Sunny eyes, super-sized


This is how I get rid of the unused egg whites after I make mayonnaise: I make a really big sunny egg. I used three extra egg whites and a whole egg in a small frying pan. I cooked it on high heat until the underside was getting that delicious brown crust. That's the second-best part of a sunny egg for me. The best is of course the yolk, warmed throughout but still completely runny, on toast with fruit preserves.


This is what you need per serving:

  • 1 whole egg
  • 3 egg whites
  • S&P
  • 1 tbsp. butter
Pic6: that white is 1/4" thick


Pic2: still cooking
Pic3: 5 minutes later, done just perfect