General Procedure for Making Sunny-side Up Eggs

Oeufs au Plat

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

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  1. Place 5 grams (1 teaspoon) unsalted butter in a small frying pan or round, heatproof dish (plat rond).
  2. Lightly season the butter with salt and pepper.
  3. Place the pan over medium heat until just hot.
  4. For quality assurance, break the eggs, one at a time, into separate ramekins or small dishes.
  5. If the eggs are perfect, with unbroken yolks, gently slide the eggs into the hot pan or plat and cook over medium heat just until the white firms without blistering around the edges.
  6. Slip the eggs out of the pan onto a warm plate and serve hot.