You'll probably find that many cannot agree on what is a sunny side up egg- purists might say the white needs to be runny near and above the yolk others might say basted eggs (fat or steam basted) are sunny side up I could make more parameters, but you get the idea.
A lot of restaurant eggs are actually "basted" in an egg ring on the griddle- I have a couple of rings, and it seems like the water from the eggs cooking sort of self-bastes in the ring (although a spoon of hot water makes for nice presentation).
So what do you like? cold center, soft warm center, or med-soft center; done whites or almost done whites? Tender egg white or firm egg white?
Sunnyside up eggs question 7761Damsel But sunnysides ain't flipped. Then you're almost there... for proper sunnysides heat pan to med-high with fat, while heating crack eggs into small bowl, gently slip eggs into pan...
-Lower pan temps yield softer egg whites but the yolk will warm.
-Higher temps firm most of the white but you usually get some runny near the yolk.
I prefer basted eggs because I can keep the temp low and still cook the whites thru wihout hardening the yolk, and the yolk is warmed. I put some butter in the teflon frying pan and melt it at med-med-low heat (about "5" on the dial), then put in the eggs with a tablespoon or two of water and cover - timing on how long to leave on the cover is dicey and a learned thing (because the yolk can harden in less than a minute in the steam after the whites cloud, and if you peek, the steam is lost and the yolk usually hardens.) Some times if we're doing bacon, I omit the water and spoon bacon grease over the eggs just before removing to baste (fry) the tops.
But my father-in-law didn't like them unless the white at the edges of the yolk and the top was runny, so he had unbasted eggs.
fwiw.......
