We Have Tips on How To Cook Perfect Boiled And Sunny-Side Up Eggs

These are the egg hacks you need to know.


Eggs, whether sunny-side up egg or hard boiled, are the staple of many dishes. It looks easy to cook but the nuances of cooking the perfect egg is not always that easy. We’ve got your back. Here are a few tips on how to cook eggs just the way you like them: 

For Easy Hard-Boiled Eggs

1 Have a cracked egg? Boil it in water with vinegar.

Vinegar in water? Don’t worry! The vinegar isn’t there to make your eggs sour. In fact, it’s the same trick people use when cooking poached eggs. You add the vinegar to the boiling water, and what the vinegar does is firm up the whites. Acid reacts to food by gently cooking it so when it comes into contact with the egg white, it will firm it up and help it not leak out of the cracked part of the shell. Plus, all that water is enough to dilute the vinegar taste and smell. 


2 For no-fail perfectly cooked hard-boiled eggs, boil it then leave it.

This hack is great especially if you’ve got a lot of work to do and don’t have time to hover a pot of boiling water. Here’s what you do: Place fresh eggs into a saucepan. Pour enough water to cover the eggs about an inch over the top. Place over high heat and bring water to a boil. Boil for about 1 minute, remove from the heat, cover, and let the eggs cook for 20 minutes. Then it’s ready to peel. 

If you’ve always despaired of peeling boiled eggs, we have a bonus little trick: it’s best to peel hard-boiled eggs when it’s still warm. You just need to let the eggs cool just enough so you can handle it. Then, gently crack the shell all over on the kitchen counter and break through the shell on the rounded end to start peeling. You’ll notice that it’s especially easier to separate the membrane from the egg white while it’s still warm. When the egg is cold, the egg expands and thus, pushes against the shell making it hard to remove. But, if it’s still hot, the egg shrinks away from the shell, making peeling it easier.

The Perfect Fried Egg

No matter how you like your eggs, a nonstick pan is essential in ensuring that it never sticks to the pan. A cast iron pan with a well seasoned surface is ideal as well. However, not everyone knows how to cook the perfect sunny-side up egg. It takes a few tips to achieve the type of runny or still soft or fully cooked yolks in your egg. Here are two ways you can cook the perfect egg:


Recommended Videos

1 For extra crispy edges, use high heat.

Those crispy edges are sometimes the result of accidentally heating up the pan too hot. It’s a wonderful mistake that you can easily recreate intentionally rather than by accident. All you have to do is heat a pan with oil in it on high heat. You need to let the oil get hot enough that it begins to shimmer before cracking and adding the egg to the hot oil. It will take a few seconds so be vigilant to ensure that you don’t cook your yolk beyond your desired doneness before scooping it out with a spatula and serving immediately. 



2 For picture-perfect sunny-side-up eggs, cook it long and slow in lots of oil.

For those who love tender, not crispy, whites on their sunny-side-up eggs, it’s the exact opposite of cooking a crispy-edged egg. Not only that, you’ll need more oil than normal because you want the oil to at least cover the egg whites so it can cook gently and evenly.

To cook these picture-perfect breakfast eggs, heat a nonstick pan over low heat with at least 1 cup of cooking oil. (Be generous with the amount of oil since it needs to cover the egg whites.) Break and add the egg to the oil. (No need to allow the oil to heat up.) Let the egg cook slowly and gently as the oil heats up. Once the whites have turned completely opaque and the egg yolk is to your desired doneness, dish it out and serve while hot.

Easy? Definitely, esepcially when armed with these tips to achieve the perfect egg every time. 

Most Popular Recipes

My Agile Privacy
We use cookies to ensure you get the best experience on Yummy.ph. By continued use, you agree to our privacy policy and accept our use of such cookies. Find out more here.
Warning: some page functionalities could not work due to your privacy choices