If your pan isn’t non-stick, such as a carbon steel pan, you may need to spray it lightly with a non-stick spray before adding the butter.
If you don’t have butter, you can use lard, olive oil, or bacon fat to make your eggs, because each will spread to coat the bottom of the pan.
If you have trouble cracking eggs, crack each one into a bowl, check for shell fragments, and then carefully pour the egg into the pan.
Alternatively, you can let the whites touch and separate them after they’re cooked by slicing through the whites with a spatula or knife.
You can check the doneness of the egg by shaking the pan gently to see if the yolk jiggles while the whites stay firm.
You can serve sunny side up eggs with grits, over a piece of toast, or as part of a big breakfast with meat, potatoes, and fruit.
In general, most cast iron skillets are oven safe, but many non-stick and carbon steel skillets are not.
Try to crack the eggs into the pan as quickly as possible while keeping the yolks intact.
With some ovens, this can take 3 and a half minutes, so keep the light on in your oven and watch the whites of each egg to see when they are fully cooked. If the yolk begins to turn white at any point, remove the eggs from the oven immediately to prevent them from cooking further.
It’s best to serve the eggs immediately to keep them from getting cold.
