Learn a simple technique to get the best-looking sunny-side up eggs—pristine, unclouded yellow yolks surrounded by smooth, silky whites.
Ingredients:
1 tablespoon neutral oil, such as canola or avocado
2 large eggs
¼ teaspoon freshly ground black pepper
⅛ teaspoon kosher salt
Directions:
Heat 1 tablespoon oil in an 8-inch nonstick skillet over medium-low. Gently crack 2 eggs into pan. You shouldn't hear a hiss, and the eggs should lie flat and still. If you hear sizzling or the whites flutter or bubble at all, turn down the heat. Cook 3 minutes or until the whites are mostly set, with some still-runny whites near the yolks. Tilt pan toward you so oil pools on the bottom edge; dip a spoon in the oil, and gently baste the uncooked patches of white until they're set. Be careful not to baste the yolks, or they'll cloud over like cataracts. Sprinkle with ¼ teaspoon pepper and ⅛ teaspoon salt. Remove eggs from pan, leaving excess oil behind.
