Cook sunny-side-up eggs in a covered pan

For those who are unfamiliar with sunny-side-up eggs, this soft, delicious preparation includes a firm white and a soft, buttery yolk on top. The most difficult part of making sunny-side-up eggs is keeping the egg yolk from becoming overcooked while keeping the egg whites firm. Setting the perfect yolk and white can be especially difficult from a scientific standpoint because the egg whites are fully cooked at 180 degrees while the yolk is firm at 158 degrees.

Instead of crossing your fingers and hoping for perfect yolks and whites, using a lid to trap the steam in the skillet is a much safer — and easier — option. The lid steams the egg from both the top and bottom, completely cooking all sides. When keeping an eye on your eggs, try to slightly undercook the egg, turn off the heat, and keep the lid on the eggs to steam the rest of the way.