How do you keep eggs warm after cooking?

For those times when you're making eggs for multiple people and want everyone to sit down at the table together to enjoy them, warm a rimmed sheet pan in a 150°F oven and add the finished eggs to the sheet pan as you're cooking. You can hold them in the oven for about 30 minutes.

What is the difference between brown eggs vs. white eggs?

The breed of chicken determines the color of the egg . If you open an egg carton and see white eggs, the chicken that laid the egg most likely (but not always) had white feathers and earlobes. (Yes, chickens have earlobes.) If you're looking at brown eggs, they're most likely from a red-feathered chicken with red earlobes. Also, brown eggs may cost more than white because feeding chickens that lay brown eggs is more expensive. As far as flavor or nutrition, both colors are the same.

Is it safe to eat expired eggs?

They can be safe to eat —it depends on how long it's been after the date on the carton and if you are storing them correctly. Eggs can be safe to eat 4 or 5 weeks beyond the carton date if they're refrigerated at 40°F or lower inside the fridge (not on the door). Also, keeping them in the container they came in will help prevent moisture loss and infiltration of odors from foods around them. When an egg gets super old, you'll know it because when you crack it, all that will be left is a yellow sheen on the inner shell. If an egg has cracks or debris on it, feels slimy or has a powdery substance on it, discard it.

Pristine Sunny-Side Up Eggs

Name: Pristine Sunny-Side Up Eggs
Total time: 5 min
Yield: 1
Ingredients: 1 tablespoon canola oil; 2 large eggs; 0.25 teaspoon freshly ground black pepper; 0.125 teaspoon kosher salt

Active Time:

5 mins

Total Time:

5 mins

Servings:

1

Nutrition Profile:

Sesame-Free Nut-Free Dairy-Free Soy-Free Vegetarian Gluten-Free

Our Pristine Sunny-Side Up Eggs are anything but basic! We rely on a simple and easy-to-execute technique to provide the most beautiful eggs for enjoying with everything from toast to noodle bowls. Eggs are a rich source of protein, but also choline, an important nutrient for a variety of the body's metabolic processes. Since you'll be cooking your egg on only one side, you also never have to worry about flipping it! The result is a deliciously creamy yolk with perfectly set whites. Here's everything you need to know about making them, as well as helpful tips from our Test Kitchen.

How to Make Pristine Sunny-Side Up Eggs

1. Heat Your Oil

Let the oil heat in the pan first before you add the eggs. If you add the eggs too early and the oil isn't hot yet, they may stick.

2. Add the Eggs

Swirl the oil in the skillet to evenly coat the bottom. Crack the eggs into the pan, leaving space between them. You'll be cooking them over medium-low heat to set the whites without overcooking them, so stay by your skillet and adjust the temperature if you hear any hissing or see any bubbles forming.

3. Cook the Eggs

There are two stages to cooking the eggs. The first stage is letting them cook undisturbed until the whites are almost set, which should take about 3 minutes. The second stage is basting the eggs in oil, which involves a slight tilt of the skillet to pool the oil and collect it on a spoon. You'll use that oil to cook any uncooked portions of white until they're completely set, which should only take a minute or two.

Best Variations to Try:

Enjoy with toasted sourdough and top with avocado, sprouts and a splash of lemon.
Serve over a warmed corn tortilla topped with salsa or pico de gallo and a dollop of plain Greek yogurt.
Place the fried egg on a slice of toasted whole-wheat bread. Top with feta, diced tomatoes and Kalamata olives.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

Canola oil is used in this recipe for its neutral flavor, but other oils will also work well. Try grapeseed, avocado or extra-virgin olive oil.
We recommend you use at least an 8-inch skillet for 2 eggs. This leaves enough room for the eggs to cook separately without blending the whites together.
Eggshells can be a nuisance. The easiest way to prevent them from ending up in your food is to crack the eggs into a bowl first. This makes it easier to remove any shells before adding them to the skillet.
If you like your egg a little more done, cover the pan with a lid or piece of foil and take it off the heat. Check it after 1 minute to see if it's cooked to your liking. If not, cover it again and check after another minute.

Nutrition Notes

Eggs are an excellent source of complete protein, choline and B vitamins, including vitamin B12 and folate. Eggs are one of the few natural food sources of vitamin D. Egg yolks provide the antioxidants lutein and zeaxanthin, which support healthy vision.
The recipe calls for black pepper, and we recommend you freshly crack it from whole peppercorns if you have them. You'll get a bigger, bolder flavor and a coarser texture. Pepper contains antioxidants that protect against free radical damage to body cells. This may help with everything from reducing inflammation to protecting against disease.

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Ingredients

1 tablespoon neutral oil, such as canola or avocado
2 large eggs
¼ teaspoon freshly ground black pepper
⅛ teaspoon kosher salt

Directions

Heat 1 tablespoon oil in an 8-inch nonstick skillet over medium-low. Gently crack 2 eggs into pan. You shouldn't hear a hiss, and the eggs should lie flat and still. If you hear sizzling or the whites flutter or bubble at all, turn down the heat. Cook 3 minutes or until the whites are mostly set, with some still-runny whites near the yolks. Tilt pan toward you so oil pools on the bottom edge; dip a spoon in the oil, and gently baste the uncooked patches of white until they're set. Be careful not to baste the yolks, or they'll cloud over like cataracts. Sprinkle with ¼ teaspoon pepper and ⅛ teaspoon salt. Remove eggs from pan, leaving excess oil behind.

Frequently Asked Questions

How do you keep eggs warm after cooking?

For those times when you're making eggs for multiple people and want everyone to sit down at the table together to enjoy them, warm a rimmed sheet pan in a 150°F oven and add the finished eggs to the sheet pan as you're cooking. You can hold them in the oven for about 30 minutes.
What is the difference between brown eggs vs. white eggs?

The breed of chicken determines the color of the egg. If you open an egg carton and see white eggs, the chicken that laid the egg most likely (but not always) had white feathers and earlobes. (Yes, chickens have earlobes.) If you're looking at brown eggs, they're most likely from a red-feathered chicken with red earlobes. Also, brown eggs may cost more than white because feeding chickens that lay brown eggs is more expensive. As far as flavor or nutrition, both colors are the same.
Is it safe to eat expired eggs?

They can be safe to eat—it depends on how long it's been after the date on the carton and if you are storing them correctly. Eggs can be safe to eat 4 or 5 weeks beyond the carton date if they're refrigerated at 40°F or lower inside the fridge (not on the door). Also, keeping them in the container they came in will help prevent moisture loss and infiltration of odors from foods around them. When an egg gets super old, you'll know it because when you crack it, all that will be left is a yellow sheen on the inner shell. If an egg has cracks or debris on it, feels slimy or has a powdery substance on it, discard it.

Cooking Light

Nutrition Facts (per serving)

228	Calories
19g	Fat
1g	Carbs
13g	Protein

Nutrition Facts
Servings Per Recipe 1
Serving Size 2 eggs
Calories 228
% Daily Value *
Total Carbohydrate 1g	0%
Protein 13g	26%
Total Fat 19g	24%
Saturated Fat 4g	20%
Cholesterol 372mg	124%
Sodium 382mg	17%
Calcium 58mg	4%
Iron 2mg	11%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Additional reporting by

Carrie Myers, M.S.,