Sunny Side up eggs should not be confused with 'once over,' or 'over easy' eggs. Over easy eggs have a white film over top of the yellow yolk, while sunny side up eggs have no such white film. Unless they are fried correctly, sunny side up eggs might be either too hard, or too runny and soft.
- Allow butter to melt in the frying pan. Keep the heat on low, so that the butter does not get burned.
- Do the drop of water test into the pan, to make sure that it is hot enough to hold the eggs formed when you add them to the pan.
- Break the egg shell gently, so that it breaks in half. Hold it over the frying pan as you break them, and let them gently drop into the hot butter. If you do this slowly, you will see them form and not spill all over the pan. Do the same with the other egg, dropping it closely to the first one.
- Try to keep the yellow centered with the white.
- Cover for about a minute or so, watching to see that the yellow does not get hard. The edges of the white should be lightly browned. This step, of course, involves personal discretion. With experience, you will learn just how long to cook the egg to fit your taste.
- The longer you cook the egg, the harder the yellow yolk will be and the browner and crispier the white will become, especially on the bottom. Cooking the egg less will give you a runnier yolk. (See Warnings below)
- Slip the spatula under each egg, and gently place it on a plate.
- Serve with toast, so that you can use the pieces of bread to wipe up all the yellow that remains on your plate. This is the best part of enjoying a sunny side up egg, making sure the plate is completely wiped clean.
courtesy of http://www.wikihow.com/Make-Sunny-Side-up-Eggs
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