Add Eggs any style Recipe

Heat pan

Place a nonstick or well-seasoned skillet over medium-low heat and add 1/2 tbs butter or oil. Let it melt and coat the surface until warm but not smoking (about 1 minute).

Crack egg

Crack 1 large egg into a small bowl to check for shell pieces and freshness.

Cook

Gently slide the egg from the bowl into the pan. Sprinkle a pinch (about 1/8 tsp) of salt and a small grind of pepper over the white. Cover the pan with a lid and cook on low for 2–3 minutes, or until whites are set but yolk remains runny. For a slightly set top, spoon a teaspoon of hot fat from the pan over the yolk once or twice.

Finish

Carefully transfer the egg to a plate using a spatula. Add remaining optional butter (if desired) and garnish with chopped herbs and/or grated cheese. Serve immediately.

Heat pan

Warm a nonstick skillet over medium heat and add 1/2 tbs butter or oil until shimmering.

Crack egg

Crack 1 large egg into a small bowl to ensure freshness and avoid shells.

Cook first side

Slide the egg into the pan and cook until the white is mostly set at the edges (about 2 minutes). Season with a pinch of salt and pepper.

Flip

Carefully flip the egg with a thin spatula. For over-easy cook 10–20 seconds more (runny yolk), over-medium 40–60 seconds (partially set yolk), over-hard 1–2 minutes (fully set yolk).

Finish

Remove from pan and plate. Season to taste and garnish if desired.

Beat eggs

Crack 1 large egg into a bowl, add 1/8 tsp salt and a pinch of pepper, then beat thoroughly with a fork until homogenized and slightly frothy.

Heat pan

Melt 1 tbs butter or heat oil in a nonstick skillet over medium-low heat until it coats the pan.

Cook gently

Pour the beaten egg into the warm pan. Allow it to sit undisturbed for 10–15 seconds, then using a spatula, gently push the set edges toward the center, letting uncooked egg flow out. Repeat, forming soft curds, until eggs are mostly set but still slightly moist (about 1–2 minutes).

Finish

Remove from heat just before fully set (carryover heat will finish them). Stir in optional cheese and herbs. Taste and adjust salt and pepper, then serve immediately.

Prepare water

Fill a saucepan with about 3 inches (7–8 cm) of water and bring to a gentle simmer. Add 1 tsp vinegar (optional) to help the white set; do not add salt to the water.

Create vortex

Using a spoon, stir the water to create a gentle whirlpool.

Crack and drop

Crack 1 large egg into a small bowl, then gently slip it into the center of the vortex. The swirling water helps wrap the white around the yolk.

Cook

Let the egg poach undisturbed for 3 minutes for a runny yolk, 3.5–4 minutes for medium, or 5 minutes for a firmer yolk.

Remove and drain

Lift the egg out with a slotted spoon, briefly blot on a paper towel to remove excess water, season with salt and pepper, garnish, and serve.