Jul 14 2026
Restaurants›Afternoon Delight›Add Eggs Any Style Recipe

Add Eggs Any Style Recipe

Inspired by Afternoon Delight
Time10m
Serves1

Make Add Eggs Any Style Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Eggs & basic seasoning

Optional garnish & extras

Method

Sunny-side up

  1. 1

    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).

  2. 2

    Crack egg

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

  3. 3

    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.

  4. 4

    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.

Over-easy / Over-medium / Over-hard

  1. 5

    Heat pan

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

  2. 6

    Crack egg

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

  3. 7

    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.

  4. 8

    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).

  5. 9

    Finish

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

Scrambled

  1. 10

    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.

  2. 11

    Heat pan

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

  3. 12

    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).

  4. 13

    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.

Poached

  1. 14

    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.

  2. 15

    Create vortex

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

  3. 16

    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.

  4. 17

    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.

  5. 18

    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.

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