Connect with Us: Foodservice

How to Make Sunny-Side Up Eggs

Find out how to cook sunny-side up eggs with this simple recipe and a few simple steps. Be sure to watch the video, too!

Servings: 1

Active time: 3 minutes

Total time:

What You'll Need

  • 1 Davidson's Safest Choice® pasteurized egg(s)
  • 2 tsp butter

Preparation

  1. To cook an egg sunny-side up, first crack a pasteurized egg into a custard cup or small bowl.
  2. In a nonstick skillet set over medium-low heat, melt 2 teaspoons butter.
  3. When the butter has melted and begins to bubble, gently pour the egg into the skillet.
  4. Cook until the white is opaque and the yolk has set, about 1 to 2 minutes.
  5. Then sprinkle with salt and pepper as desired. Now just slide the egg from the skillet onto a plate.

Nutrition Facts

Serving Size (1 egg)
Total Servings 1

Amount Per Serving:

Nutrition Category Amount
Calories 110
Calories from Fat 80
Total Fat 9g (14% DV)
Saturated Fat 4g (20% DV)
Trans Fat 0g
Cholesterol 195mg (65% DV)
Sodium 60mg (3% DV)
Total
Carbohydrate
0g (0% DV)
Dietary Fiber 0g (0% DV)
Sugars 0g
Protein 6g
Vitamin A 2%
Vitamin C 0%
Calcium 2%
Iron 4%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

  • Foolproof way to make an omelet recipe by @ SafeEggs. More Culinary Techniques
  • Safe Italian Mayonnaise recipe without the risk of Salmonella. More Gluten-Free
  • Gluten free Frittata with Zucchini recipe #Nom More Paleo-friendly
  • @ Weelicious Egg and Bacon Muffin Cups recipe - great for breakfast or anytime of day! #Yum #DontMindIfIDo More Video

This recipe is also tagged as:

Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.