Category: Basics

Homemade Peppermint Mocha Coffee Creamer

Make this homemade Peppermint Mocha Coffee Creamer and you’ll never use store-bought again! This recipe is incredibly easy and you’ll love the cozy chocolate mint flavor it adds to your coffee.Make this homemade Peppermint Mocha Coffee Creamer and you’ll never use store-bought again! This recipe is incredibly easy and you’ll…

Make this homemade Peppermint Mocha Coffee Creamer and you’ll never use store-bought again! This recipe is incredibly easy and you’ll love the cozy chocolate mint flavor it adds to your coffee.

Make this homemade Peppermint Mocha Coffee Creamer and you’ll never use store-bought again! This recipe is incredibly easy and you’ll love the cozy chocolate mint flavor it adds to your coffee.

Want to try more coffee creamer recipes? This Pumpkin Coffee Creamer is a favorite for fall, while my Chocolate Chip Cookie Coffee Creamer has year-round appeal.

Homemade peppermint coffee creamer in a white pitcher.

Why You’ll Love This Peppermint Coffee Creamer

I enjoy making my own coffee creamer at home. I also love the mix of peppermint and chocolate, like in Chocolate Peppermint Cookies.So naturally, I had to make this homemade Peppermint Coffee Creamer.

If you love peppermint mochas during the holiday season, now you can get your fix any time of year! This homemade coffee creamer recipe is much better than store-bought options. It uses real ingredients with no artificial flavors or hard-to-pronounce fillers! 

This recipe will make your morning cup of coffee or afternoon drink rich and creamy. It adds the perfect amount of sweetness and, of course, all that festive chocolate peppermint flavor.

Here’s why I love this peppermint mocha creamer (and why I think you will too!).

  • Making it yourself means you can customize it to your own tastes and preferences. Use plant milk and condensed coconut milk for a non-dairy option. If you prefer a milder flavor, add less peppermint extract.
  • This peppermint mocha coffee creamer is perfect for holiday get-togethers. Enjoy it with Eggnog French Toast Casserole. You can also have a tray of Butter Cookies, Red Velvet Crinkle Cookies, and other holiday treats.
  • It’s so easy to make—you just need to heat everything up and whisk to combine! 
  • Making your own coffee creamer is also a budget-friendly alternative to buying it at the grocery store.

For more chocolate peppermint goodness, try my Chocolate Peppermint Mousse Pie, Chocolate Peppermint Biscotti Recipe, or Homemade Peppermint Patties.

Important Ingredient Notes

Ingredients needed to make homemade peppermint coffee creamer.
  • Milk – Any kind you have on hand will work for this recipe. You can also use oat milk or heavy cream.
  • Unsweetened cocoa powder – Be sure to use cocoa powder, not sweetened hot cocoa mix. 
  • Sweetened condensed milk is different from evaporated milk. It comes pre-sweetened, so you don’t need to add extra sugar to this peppermint mocha coffee creamer recipe.
  • Peppermint extract – The bottle should say peppermint extract, not mint extract. Mint extract has more of a spearmint flavor, which isn’t what we’re going for here.

How to Make Peppermint Mocha Coffee Creamer

Step by step photos showing how to make homemade creamer.

Mix the cocoa with milk. Whisk 1/2 cup of milk with cocoa powder in a pan. Set the pan over medium-low heat.

Keep whisking until the cocoa blends into the milk.

Finish: Whisk in the remaining milk, condensed milk, and peppermint extract and reduce the heat to low.

Use or Store: Transfer the peppermint mocha coffee creamer to a mason jar or bottle. Use it right away with your hot coffee, or refrigerate until you need it. 

Homemade creamer being poured into a mug of hot cocoa.

Tips and Tricks

  • For the creamiest peppermint mocha coffee creamer, use heavy cream or whole milk. While you can use lower fat milks (or plant-based milks), your creamer won’t be quite as rich or thick, although it will still be flavorful.
  • If you want your creamer to be low fat and lower in calories, use fat-free milk and fat-free condensed milk. 
  • Homemade coffee creamer will last for up to 2 weeks stored in an airtight container in the refrigerator.
  • During refrigeration, the ingredients will settle a bit, so shake the creamer well before you use it.
  • To make a festive peppermint mocha for holiday parties, make coffee with this creamer, then add a dollop of Homemade Whipped Cream and hang a mini candy cane on the rim of the mug. Sprinkle crushed candy canes over the whipped cream.
Homemade coffee creamer in a jar with ribbon.

More Homemade Coffee Creamer Recipes

Make this homemade Peppermint Mocha Coffee Creamer and you’ll never use store-bought again! This recipe is incredibly easy and you’ll love the cozy chocolate mint flavor it adds to your coffee.
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Peppermint Mocha Coffee Creamer Recipe

Make this homemade Peppermint Mocha Coffee Creamer and you’ll never use store-bought again! This recipe is incredibly easy and you’ll love the cozy chocolate mint flavor it adds to your coffee.
Course Basics
Cuisine American
Keyword homemade creamer
Prep Time 5 minutes
Cook Time 3 minutes
Servings 40 Tablespoons
Calories 33kcal
Author Aimee

Ingredients

  • 1 ½ cups milk, divided (see notes)
  • 2 Tablespoons unsweetened cocoa powder
  • 14 ounce sweetened condensed milk
  • 1 teaspoon peppermint extract

Instructions

  • In a small saucepan, whisk 1/2 cup milk with cocoa powder over medium-low heat. Continue whisking until cocoa is well blended and milk begins to bubble (this will take about 2-3 minutes).
  • Add in the remaining milk, sweetened condensed milk, and peppermint extract. Whisk over low heat for one minute, until fully combined.
  • Remove from heat and pour coffee creamer into a quart size mason jar (or other serving pitcher with a lid). Serve immediately or chill before serving.

Notes

  • For the milk, choose the desired fat you prefer. The higher fat, the creamier the results. I prefer using whole milk or heavy whipping cream for the creamiest coffee creamer. This will also work with low fat or oatmilk too.
  • Swap out the sweetened condensed milk for a fat free sweetened condensed milk. If using fat free milk, the result is a very low fat creamer!
  • Shake the jar vigorously before serving.
  • Store homemade peppermint mocha coffee creamer in the refrigerator for up to two weeks.

Nutrition

Serving: 1Tablespoon | Calories: 33kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.3g | Cholesterol: 3mg | Sodium: 13mg | Potassium: 41mg | Fiber: 0.1g | Sugar: 5g | Vitamin A: 26IU | Vitamin C: 0.3mg | Calcium: 29mg | Iron: 0.1mg

How to Make Buttercream Frosting

Learn how to make a basic Buttercream Frosting! In this Basics by The BakerMama, I teach you the easy method to making a simple, sweet frosting perfect for cakes and cupcakes. An Easy Buttercream Frosting Recipe This easy Buttercream Frosting goes smoothly on cupcakes and cakes. With a thick, creamy texture and a sweet, subtle…

The post How to Make Buttercream Frosting appeared first on The BakerMama.

Learn how to make a basic Buttercream Frosting! In this Basics by The BakerMama, I teach you the easy method to making a simple, sweet frosting perfect for cakes and cupcakes.

A hand holding the whisk attachment from an electric mixer with white buttercream frosting on it.

Basics by The BakerMama

Welcome to Basics by The BakerMama! I created this how-to series to help beginner cooks hone their skills, make the most of their time in the kitchen, and create great family memories. I hope you enjoy!

An Easy Buttercream Frosting Recipe

This easy Buttercream Frosting goes smoothly on cupcakes and cakes. With a thick, creamy texture and a sweet, subtle vanilla flavor, it tastes decadent and delicious. It’s also very easy to make. Let me teach you the simple steps to getting the perfect buttercream frosting every time.

Six vanilla cupcakes piped with buttercream frosting sitting on a parchment lined cooling rack. The center cupcake has a bite bit out it.

Icing, Frosting and Glaze: What’s the difference?

What’s the difference between icing, frosting and glaze? It’s so easy to get confused! Because depending on where you’re from, these terms might be used interchangeably. Frosting is soft and spreadable. The difference between it and icing is mostly texture and what you do with it.

But here’s a crash course on the differences between icing, frosting and glaze and when to use them.

  • Icing is thin, made from powdered sugar, milk and sometimes a flavoring, like vanilla. It firms up as it dries but stays pliable. You drizzle icing on cinnamon rolls and scones.
  • Glaze is also thin but it hardens almost completely as it dries. It’s typically made from powdered sugar, sometimes butter, and a liquid (like milk, water, or juice). You glaze a donut.
  • Frosting is soft, creamy and spreadable. It’s usually made from butter or cream cheese, confectioners sugar and flavorings. You frost cakes and cupcakes.
Vanilla cupcakes piped with buttercream frosting sitting on a parchment lined cooling rack.

Buttercream Frosting Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details)

Ingredients:

  • Unsalted butter, softened
  • Powdered sugar
  • Milk or heavy cream
  • Pure vanilla extract

Supplies:

Ingredients to make buttercream frosting in small glass dishes on a white marble counter.

How to Make Buttercream Frosting

  • In the bowl of an electric mixer fitted with the whisk attachment, beat the butter until smooth.
  • Add the powdered sugar and beat until well combined.
  • Add the milk and vanilla and beat until creamy and spreadable.
  • Add the milk and vanilla.
Steps to make buttercream frosting.
  • Beat until creamy and spreadable.
A glass bowl of buttercream frosting on a white marble counter.
  • If the frosting is too thick, add a little more milk at a time until of desired creaminess. If the frosting is too thin, add a little more powdered sugar at a time until of desired thickness.
A whisk attachment from an electric mixer with white buttercream frosting on it.
  • Pipe or spread the frosting over a cake or cupcakes.
Buttercream frosting being piped onto a vanilla cupcake on a parchment lined cooling rack.

How to Store Buttercream Frosting

If you’re going to use it within a day or two, it’s okay to store buttercream frosting at room temperature. Place in an airtight container and store away from heat and light for up to two days.

Otherwise, store in an airtight container in the refrigerator for up to a week. Allow to come to room temperature before using.

To freeze buttercream frosting place in a freezer safe baggie and store in the freezer for up to three months. Defrost in the refrigerator overnight. Allow to come to room temperature before using.

A glass bowl of buttercream frosting on a white marble counter.

Variations

To make colored buttercream frosting: Add liquid food coloring one drop at a time until desired color is achieved.

To make chocolate buttercream frosting: Slowly add 1/4 cup unsweetened cocoa powder. Adjust milk/cream as needed to get the desired texture (approximately 1 tablespoon).

Six vanilla cupcakes piped with buttercream frosting sitting on a parchment lined cooling rack.

More Basics to Better Your Baking

  • How to Make Homemade Whipped Cream: Make homemade whipped cream that will have you ditching the canned whipped cream once and for all. It’s an easy, sweet homemade touch that can’t be beat.
  • How to Make Chocolate Ganache: Rich and versatile Chocolate Ganache is a chocolate lover’s dream. Learn the step-by-step method to making chocolate ganache that’s perfect for spreading on cakes and cupcakes.
  • How to Make a Graham Cracker Crust: Sweet and buttery and the perfect mixture of chewy and crunchy, it’s the easiest, yummiest crust you’ll ever make!
  • How to Make Cinnamon Sugar: With a cinnamon-to-sugar ratio perfect for sprinkling, topping, or mixing in your favorite recipes.
  • How to Brown Butter: Learn simple techniques that take the mystery out of getting golden, frothy flavorful butter. With a caramel-like aroma and a nutty, savory flavor, browned butter adds an extra layer of deliciousness to your favorite baking and cooking recipes.

I hope you find these simple basics helpful! When you make something with the help of my BakerMama’s Basics series, be sure to snap a picture and tag me on Instagram @thebakermama or join and share to our Friends of The BakerMama group so I can see and others can be inspired! Enjoy!

xoxo,

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A hand holding the whisk attachment from an electric mixer with white buttercream frosting on it.

How to Make Buttercream Frosting

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  • Author: The BakerMama
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 and 3/4 cups
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Description

Learn how to make a basic Buttercream Frosting! In this Basics by The BakerMama, I teach you the easy method to making a simple, sweet frosting perfect for cakes and cupcakes.

Ingredients

  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 cups powdered sugar
  • 2 tablespoons milk or heavy cream
  • 1 teaspoon vanilla

Instructions

  1. In the bowl of an electric mixer fitted with the whisk attachment, beat the butter until smooth.
  2. Add the powdered sugar and beat until well combined.
  3. Add the milk and vanilla and beat until creamy and spreadable. If the frosting is too thick, add a little more milk at a time until of desired creaminess. If the frosting is too thin, add a little more powdered sugar at a time until of desired thickness.
  4. Pipe or spread the frosting over a cake or cupcakes.

The post How to Make Buttercream Frosting appeared first on The BakerMama.

How to Freeze Cake

Two layers of yellow cake wrapped for freezer.Learn the proper way to freeze cake. These tips will help you keep your cake tasting delicious when you thaw…

Two layers of yellow cake wrapped for freezer.

Learn the proper way to freeze cake. These tips will help you keep your cake tasting delicious when you thaw it. This applies whether you have frosted and assembled your cake or just have layers without frosting.

Two layers of yellow cake wrapped in plastic wrap.

Keep Cake Fresh in the Freezer

Two main reasons you might want to freeze cake. (Okay, two and a half. I’ll explain.)

  • First, you might have made a cake (or you bought a cake) and you’ve got leftovers. Maybe it’s a slice of your wedding cake!
  • Or maybe you’re baking a cake specifically to freeze it so you have dessert on hand for a future date.
  • And the “half” reason is maybe you want to make part of a cake so you can frost and finish it later.

Whatever the reason you want to know how to freeze cake, this post has the answers you need.

How to Freeze Frosted Cake

Chocolate frosted cake with sprinkles on a marble cake platter.

Freezing a whole cake is the trickiest scenario. We have a few things working against us:

  • It can be hard to find room to freeze a tall layer cake.
  • If you’re freezing a whole cake, you will want it to look perfect when you thaw it, so the stakes are higher.
  • Finding a container for a whole cake is hard. If you wrap it, the plastic might stick to the frosting.

Pound Cake is the perfect type of cake to freeze whole. No icing to mess with!

For all of these reasons, it’s best to freeze unfrosted cake, layers, and other components and then assemble when you’re ready to serve. If you can’t make a cake from scratch or truly want to have one ready in the freezer, here’s what you need to do:

  1. Chill the Cake: Place the cake in the refrigerator for about an hour to firm up the frosting. You do not need to take this step, but doing so will help prevent smudges or fingerprints on the decorations or frosting.
  2. Flash Freeze: Next, put the cake in the freezer for a quick “flash freeze.” Place it on a parchment-lined baking sheet uncovered and freeze it for about 1-2 hours until the frosting is completely solid. This prevents the wrap from sticking to the frosting and ruining it.
  3. Wrap the Cake: Once the frosting is solid, wrap the cake tightly in plastic wrap. Be sure to cover all parts of the cake to prevent frost from forming. To keep it fresh longer, wrap it in two layers of plastic wrap. This is especially important if you plan on freezing it for more than a month.
  4. Double Protection: After wrapping it in plastic, add a layer of aluminum foil. This additional barrier helps prevent freezer burn. It might seem like overkill, but trust me, it’s not!
  5. Label and Store: Use a Sharpie to label the foil with the date and type of cake so you don’t forget what’s inside. Return the cake to the freezer and use within 3 months.

How to Freeze Cake Layers

Two cake layers in a ziploc freezer bag.

The best way to freeze cake is in parts. You can store and freeze the layers, some (but not all) fillings, and most frostings separately, then thaw and assemble them. 

To freeze the layers:

  1. Bake and Cool Completely: Make sure the cake layers are fully baked and completely cooled. Warm cake layers will create condensation inside the wrap, making them soggy.
  2. Wrap Each Layer: Wrap each layer individually in plastic wrap. Again, you can use two layers of plastic if you plan on storing the cake for a while.
  3. Double Protection: Add a layer of aluminum foil over the plastic-wrapped cake layers or place the cake layers in a ziploc bag or airtight container if they fit. (As a general rule for freezing any baked good, the longer you want to store it, the more layers of protection you should have.)
  4. Label and Freeze: Label each container or bag with the type of cake and the date it was frozen. Place them flat, on a flat surface, to maintain their shape. Use within 3 months.

You can freeze frosting and fruit fillings in zip-top bags or airtight containers. Place a piece of plastic or parchment paper on top of the frosting before wrapping to prevent freezer burn.

These are also best used within 3 months, but you can stretch it a little bit longer if needed.

How to Freeze Cake Slices

Chocolate cake slices being put into a ziploc freezer bag.

Leftover cake is best sliced and stored individually. Then you can take a slice out of the fridge whenever you have a craving for something sweet! This is perfect if you’re wondering how to freeze cake with icing!

Here’s what to do:

  1. Chill the Slices: Start by chilling the slices of cake in the refrigerator for about an hour. This will make the frosting firm and less likely to stick to the plastic wrap.
  2. Wrap Each Slice: Wrap individual slices in plastic wrap. 
  3. Double Protection: Wrap each slice in a layer of aluminum foil after the plastic wrap.
  4. Place in an Freezer Bag: This is optional, but a good idea if you plan on storing the slices for a while. Slide the wrapped slices into a ziploc freezer bag or airtight container. 
  5. Label and Store: Label the container or bag with the type of cake and the date you froze it. Freeze for up to 3 months.

What Kind of Cake to Freeze

Slice of dark chocolate cake being removed from platter.

Some of the best cakes to freeze include chocolate cake, yellow cake, banana cake, carrot cake, and white cake! I’ve even had success with Angel food cake!

If you do a lot of freezer cooking (or baking), you’ve probably learned from experience that some things freeze better than others. In general, cakes freeze pretty well, but there are some exceptions:

  • If there is fresh fruit on top of the cake—strawberries or blackberries, for example—you will want to remove it. Fruit does freeze well, but fruit on a cake, not so much. As it thaws, it will bleed into the frosting and release moisture into it.
  • Custard and mousse fillings do not freeze well. If you have leftover cake with custard or mousse, you can freeze it if you can’t finish it before it goes bad. However, the filling may separate during thawing, making the cake soggy.
  • Most frostings freeze well, but whipped cream frosting is the exception. Cool Whip will freeze just fine, but real whipped cream is likely to weep and deflate. Freezing cream cheese frosting is delicious and easy!

Thawing Your Frozen Cake

Slice of frosted carrot cake on a white plate.

Proper thawing is just as important as proper freezing!

  1. Thaw in the Refrigerator: The safest way to thaw your cake is by transferring it from the freezer to the refrigerator. Allow the cake to thaw slowly, which usually takes about 24 hours for a whole cake. This gradual process helps retain moisture and prevents condensation from forming inside the wraps.
  2. Room Temperature Finish: Once the cake has thawed in the refrigerator, you can bring it to room temperature before serving or decorating. Take it out of the fridge, unwrap it, and let it sit on the counter for about 30 minutes to an hour. 
  3. Assemble and Decorate: If you have frozen the cake in layers or components, now is the time to assemble and decorate. This method ensures your cake looks and tastes as fresh as possible.
  4. A Note About Frosting: When freezing frosting alone, it may benefit from being whipped again in a stand mixer (or with a hand mixer) before using. After thawing, sometimes the frosting will lose its fluffiness.

Reader Favorite Cake Recipes

Now that you know how to freeze cake, here are some cake recipes to practice with!

Two layers of yellow cake wrapped for freezer.
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How to Freeze Cake Recipe Guide

Use this easy guide on how to freeze cake to get the freshest results!
Course Basics
Cuisine American
Prep Time 5 minutes
Servings 1 cake
Author Aimee

Ingredients

  • 1 baked and cooled cake, or slices of cake
  • Press & Seal wrap, or plastic wrap
  • Ziploc freezer bags

Instructions

  • Bake and cool cake according to recipe directions. Decide if you will be freezing the cake layers or slices of assembled cake.
  • To freeze cake layers, wrap each layer of cake individually in Press & Seal plastic wrap. Slice layers of cake into an airtight Ziploc freezer bag. You can also use foil to wrap your plastic wrap layers. Be sure to label your freezer bags.
  • To freeze slices of cake, wrap individual slices (with frosting) in Press & Seal wrap. Slide slices into ziploc bag. Label and freeze.
  • Cake layers and slices can be frozen for up to 3 months. Thaw in refrigerator overnight.

Notes

See blog post for more tips and tricks on how to freeze whole cake, frosted cake, and cake slices!

Sunny Side Up Eggs

Here’s how to make sunny side up eggs with a perfectly runny yolk! Eat them for breakfast, sandwiches, rice bowls,…

Here’s how to make sunny side up eggs with a perfectly runny yolk! Eat them for breakfast, sandwiches, rice bowls, and more.

How to make sunny side up eggs

Want to make anything into a meal? Put an egg on it! Alex and I learned that slogan early in our cooking journey, and we still use it to this day. Eggs aren’t just for breakfast: they make a rice bowl or sesame noodles into a filling meal.

So here’s one of our top kitchen basic skills for you: how to make sunny side up eggs! This easy technique makes perfectly cooked whites and a runny, gooey egg yolk: and it’s perfect for breakfast, lunch or dinner. Ready to get frying?

Ingredients and equipment you need

How to make the very best sunny side up eggs? We’ve got your covered. There are a few tips you’ll need to know before you jump into the frying pan, so to speak! Here’s what to know:

  • Fresh eggs are best. You can use any eggs here. but the best sunny side up eggs are made with fresh eggs. If your eggs have been in the fridge for a while, the white will spread a lot when it hits the pan. However, this doesn’t affect the flavor and you can move it back with a spatula to round out the shape.
  • Use a non-stick or cast iron skillet. These types of pans are the best when it comes to the ease of cooking eggs. While you can still cook in an aluminum pan, non-stick is preferable.
Sunny side up eggs

How to make sunny side up eggs

Ready to start frying? Remember: you’ll want to cook eggs on medium low or low heat. The slower the better with eggs, since they’re delicate and can easily be overcooked. Here are the basic steps to a perfectly cooked sunny side up egg:

Step 1: Heat ½ tablespoon butter over medium low heat.

Step 2: Add 1 or 2 eggs and sprinkle with a pinch of kosher salt and a few grinds black pepper. 

Step 3: Cook for 2 to 3 minutes, until the whites are firm but the yolk is still runny (don’t flip). Remove to a plate and serve.

The best spatula to use is a fish spatula for a cast iron pan or a nylon spatula for a non-stick pan. The cooking process is simple, but it does require a little finesse and confidence. The more you practice, the easier it becomes!

Ways to serve sunny side up eggs

There’s not much that doesn’t taste better with an egg on it! You can literally add an egg to anything and it’s a fantastic boost of protein. (See below for more egg nutrition.) And eggs aren’t just for breakfast! Here are our top ways to serve sunny side up eggs:

Sunny side up eggs

Egg nutrition

Eggs are some of the most nutritious foods on the planet, though they sometimes get a bad rap! Recent research has found that instead of avoiding eggs for cholesterol reasons, they can increase the good cholesterol the body needs. Eggs are an affordable and easy-to-eat source of high quality protein. They’re also especially helpful for vegetarian diets as a natural source of B12. One egg has:

More egg basics

Want to know how to cook eggs…every way possible? Here are tutorials on the most popular ways to cook eggs:

How to make a fried egg

Dietary notes

This sunny side up eggs recipe is vegetarian, dairy-free, and gluten-free.

Frequently asked questions

What’s the difference between sunny side up and fried eggs?

Sunny side up eggs are cooked with the yolk unbroken, while fried eggs can have the yolk broken or cooked all the way through. Sunny side up eggs typically have a slightly runny yolk and crispy whites.

My yolk breaks when I make sunny side up eggs! How can I prevent that?

Fresh eggs with firm yolks are ideal for sunny side up. Crack the egg on a flat surface first to check for cracks. Use a gentle touch when sliding it into the pan.

What can I eat with sunny side up eggs?

Sunny side up eggs pair well with various breakfast sides:
Toast (perfect for soaking up the runny yolk!)
Bacon, sausage, or ham
Hash browns or home fries
Sautéed vegetables
Avocado toast

Are sunny side up eggs safe to eat?

Sunny side up eggs are generally safe as long as the whites are cooked through. However, if you’re concerned about consuming raw egg whites (due to a weakened immune system), consider cooking them to a firmer consistency.

Can I make sunny side up eggs with different types of pans?

While a non-stick pan makes flipping the eggs easier, you can use any pan with a good heat distribution. Cast iron skillets are a popular choice for achieving crispy whites.

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How to fry an egg

*Perfect* Sunny Side Up Eggs

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5 from 4 reviews

  • Author: Sonja Overhiser
  • Prep Time: 0 minutes
  • Cook Time: 3 minutes
  • Total Time: 3 minutes
  • Yield: 2 eggs
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Description

Here’s how to make sunny side up eggs with a perfectly runny yolk! Eat them for breakfast, sandwiches, rice bowls, and more.

Ingredients

  • ½ tablespoon butter (or neutral oil for dairy-free)
  • 2 fresh eggs (fresh is best*)

Instructions

  1. In a large cast iron or non-stick skillet, melt ½ tablespoon butter over medium low heat until starting to foam (eggs are best on low to medium low heat**).
  2. Add the eggs and sprinkle with a pinch of kosher salt and a few grinds black pepper. Cook for 2 to 3 minutes, until the white is firm but the yolk is still runny (do not flip). Remove to a plate and serve.

Notes

*Fresh eggs are best for frying because the whites hold their shape. The whites on older eggs tend to spread: simply use a spatula to pull back the egg whites towards the middle (it just won’t look as pretty!). 

**The slower the better with eggs: they can easily get overcooked. Note that if you’re cooking a second batch, you may need to lower the heat to avoid overcooking the egg since the skillet is already hot. 

This is the non-stick skillet we use. This is the cast-iron skillet we use.

  • Category: Essentials
  • Method: Stovetop
  • Cuisine: Eggs
  • Diet: Vegetarian