Breakfast chef shares crucial step to making perfect sunny side up eggs

22 October 2023 , 08:30

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This tip will get you restaurant quality fried eggs every time. (Stock Photo) (Image: Getty Images/Westend61)

Fried eggs are indisputably a great way to start the day off, whether it's a lazy Sunday morning treat or a quick protein hit before work on a weekday, they're quick, relatively easy and pretty inexpensive.

However, when they go wrong, they can really go wrong leaving with you with a sunny side that is under-cooked and a burned bottom to your eggs.

Following this tip from a professional chef will leave you with real restaurant quality eggs every time, but without the hefty price tag that can come with a trip out for brunch. The best part is that industry secrets shared by the expert are incredibly easy to follow.

The top tips were shared on Tiktok by Mustafa Salman on his page @‌sunnysideupchef. As a professional breakfast chef, he cooks "over 400 eggs every week," so he definitely knows what he is talking about.

The Dublin-based chef recommends using both butter and vegetable oil in your frying pan as the fat to fry your sunny-side up eggs while using a medium heat. The fat should be nice and melted and look a little frothy before you crack two eggs into the pan, one on each side to give you enough room to maneuver them.

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"Then add your eggs and let it sit for a couple of minutes until the bottom of the eggs starts to crisp up." At this point, your heat should still be on medium - don't get impatient and turn your heat up, because then you could end up with the bottom of your fried eggs being burned.

The next step is a really crucial one: lower the heat after the bottom has crisped up, this is once again, we don't want the underside to be overcooked before the top of the egg whites has had a chance to heat through. Then "baste the whites," the chef instructs - this involves using a spoon to gently splash fat from the pan around the eggs onto the tops of them, which ensures the top of your egg is properly cooked. However, you should avoid splashing the fat onto the yokes themselves, if you enjoy them really runny.

"By this point your eggs should come loose and you can easily remove them from the pan," the chef explains. Salman recommends that you enjoy your eggs on some toast, and season them with salt and pepper to your taste. After you've tucked in to this restaurant quality version, you'll understand the importance of managing the heat you're using on your hob to create the perfect sunny-side up eggs - and you'll want to make them again and again.

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Emma Mackenzie