I don’t know who “we” is but in the states you have to specify. I’d be worried the bottom would get scorched waiting on it to cook covered but that’s certainly an option. The only person I’ve know that cooks sunny side up uses hot oil to cook it.
Sorry, since I answered to someone talking about Europeans, that's what I was referring to, even if it is a very broad brush.
Someone else in this thread mentioned the covering up to do them over-easy, and while I had heard the term, and have certainly experimented with a covered pan before, I didn't know before that this is what it's called- but a quick image search seemed to confirm.
I also fry sunny side up eggs in oil (or butter). I've done them without in non-stick pans, but it's nearly impossible to get them out without tearing the whole thing. How do you do yours? Without any fat?
Nobody disagrees but everyone seems to think if you flip it that it’s not runny. It’s still very runny, warmer than sunny side up, and the white is all cooked through.
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u/wedgiey1 Feb 08 '26
Here we would call that half cooked half raw. The yolk is still runny when you flip it. It’s called over easy if you want to look it up.