Sunny Side Up vs. Over Easy: What’s the Egg-tual Difference?

You’ve probably heard the saying that cooking the perfect egg is one of the hardest culinary feats.

Eggs can be tricky. Despite being one of the most versatile ingredients, ready in minutes, many people are just as specific about their eggs as they are about their morning coffee.

Runny or firm? Toast-dipping or sandwich-making? What are your ‘egg-spectations,’ if you will?

Both sunny side up and over easy eggs are fried in a pan and should have a runny yolk, but knowing the differences between the two will guide you to the perfect, protein-packed breakfast.

What Are Sunny Side Up Eggs?

It’s no surprise that sunny side up eggs resemble the sun. Whether or not that's the reason for the name, a perfectly cooked sunny side up egg features a bright yellow yolk staring up at you, with a thin, shiny layer over the still-liquid yolk and whites that are spread out and just barely set.

I highlight the 'fanned out' nature of the whites because spreading them slightly with a spatula helps them set more quickly in the pan, keeping the yolk runny. If you risk overcooking the yolk while trying to cook the whites, add a little butter to the pan and gently baste the eggs with the melted butter using a spoon. Alternatively, add a splash of water to the pan and cover briefly to steam the eggs. After all, no one wants slimy egg whites.

What Are Over Easy Eggs?

The term 'over easy' is self-explanatory. It refers to an egg that’s flipped over, but for only a brief moment, leaving the yolk runny. The 'easy' part refers to the consistency of the yolk. If you’ve heard of 'over medium' or 'over hard,' those eggs go through the same flipping process but stay on the second side longer, resulting in a partially runny yolk or a fully cooked yolk, respectively.

To make the perfect over easy egg, flip your sunny side up egg once the whites are mostly set. I recommend melting a bit of reserved bacon fat in the pan and cranking up the heat slightly to get those crispy edges. The key is to use a thin spatula for a delicate flip to avoid breaking the yolk. Once flipped, don’t let the egg stay for long—about 30 seconds is enough to cook the whites and form a thin layer over the yolk, leaving the center runny. It may take a few tries to master this technique, but once you’ve got it down, your breakfast sandwiches and toast will be upgraded to a whole new level of deliciousness.