Olive Oil Poached Sunny Side Eggs Video with recipe

Olive Oil Poached Sunny Side Eggs

A Delicate Twist on a Breakfast Classic

If you love the look of sunny side up eggs but crave a softer, more luxurious texture, olive oil poaching might just be your new go-to method. This simple technique delivers silky whites and rich, runny yolks—no crispy edges, just smooth, delicate perfection.

Check out our quick video tutorial below to see it in action:

Ingredients

• 1–2 tablespoons olive oil

• 2 tablespoons water

• Fresh eggs (as many as you like)

• Salt, to taste

• Freshly ground black pepper, to taste

Equipment

• Sauté pan with lid (a nonstick pan is recommended)

Instructions

1. In a sauté pan, combine the olive oil and water. Heat over medium until the mixture reaches a gentle simmer.

2. Carefully crack the eggs into the pan, keeping the yolks intact and spaced slightly apart.

3. Cover the pan with a lid and cook for 1 to 1½ minutes, or until the whites are just set while the yolks remain gloriously runny.

4. Remove from heat. The eggs will continue to cook slightly from the residual heat, so it’s best to take them off just before your ideal doneness.

5. Season immediately with salt, pepper, or your favorite finishing touches. Serve warm.

Pro Tip:

Because the eggs cook so gently, the whites stay tender and the yolks remain beautifully soft. It’s an elegant method perfect for brunch, breakfast-for-dinner nights, or whenever you want eggs that feel extra special.

Would you also like a few suggestions for add-ons or variations you could include at the end, like topping ideas?