Sunny Side Up Egg

Ingredients

• 1 egg
• 1 g salt
• 5 ml oil

Method

Heat 5 ml oil in a microwave-safe bowl until it shimmers — about 30 seconds on full power. This matters: the hot oil cooks the egg white from underneath while the microwave's radiation heats from above, creating a hybrid environment where the yolk stays runny and the whites set properly. Dissolve 1 g salt into the oil.

Crack the egg directly into the hot oil. This is the critical move — cold egg white hitting hot oil seals the base layer immediately, stopping it sticking to the bowl. Pierce the yolk five times with a toothpick or once with a chopstick. The holes break the membrane and allow steam to escape; without them, pressure builds and the yolk ruptures into the whites. microwave-cooking uses radiant and dielectric heat unevenly, so venting prevents explosive overcooked yolks.

For a controllable microwave, cook at 50% power for 3 minutes. Check at 2 minutes — the white around the yolk should be set but still glossy, and the yolk surface will jiggle slightly when you nudge the bowl. For a standard microwave with no power dial, start at 1 minute on full power, then add 30-second bursts, checking between each. The white firms from the edges inward; stop when only a thin ring around the yolk still looks wet. This takes 2–3 minutes total depending on your machine's wattage.

The oil does double work: it prevents sticking and it egg the bottom of the white in a way that mimics pan-frying. The result is a yolk with a soft, intact membrane and whites that are set but not rubbery — the same target as a proper sunny-side up, just delivered by radiation instead of conduction.

Serve immediately in the bowl. The oil will have cooled enough to eat safely, and the residual heat keeps the yolk at temperature for another minute or two.