Two Eggs Any Style Recipe
Make Two 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 & Seasoning
Optional Toppings & Accompaniments
Method
Eggs & Seasoning
Choose style
Decide which style you want: fried (sunny-side up or over-easy), scrambled, or poached. The following directions cover each style — pick the one you want and follow its steps.
Fried - Sunny-side up
Warm a nonstick or well-seasoned skillet over medium-low heat. Add 1/2 tablespoon butter and let it melt to coat the pan. Crack both eggs into a small bowl, one at a time, then gently slide them into the pan without breaking the yolks. Season with 1/8 tsp salt and a light pinch of pepper. Cook gently for 3–4 minutes until whites are set but yolks remain runny. If you prefer the tops set without flipping, cover the pan with a lid for the last 30–60 seconds. Remove with a spatula, season to taste, and serve.
Fried - Over-easy / Over-medium
Follow the sunny-side method until whites are mostly set (about 2–3 minutes). Carefully slide a spatula under the eggs, flip gently, and cook 15–30 seconds for over-easy (runny yolk) or 45–60 seconds for over-medium (slightly set yolk). Season and serve.
Scrambled
Crack the eggs into a bowl, add 1/8 tsp salt and a pinch of pepper, and whisk until blended and slightly frothy. Heat the skillet over medium-low and add 1 tablespoon butter. When butter is melted and foamy but not brown, pour in the eggs. Allow them to sit undisturbed for about 10–15 seconds, then use a spatula to push the eggs from the edges toward the center, forming soft curds. Continue gently folding until the eggs are mostly set but still slightly glossy — about 1–2 minutes. Remove from heat (residual heat will finish them) and season to taste.
Poached
Fill a wide, shallow pan with 3–4 inches (about 700–1000 ml) of water and bring to a gentle simmer. Add 1 tsp vinegar (optional) to help the whites cohere. Crack one egg into a small ramekin. Stir the simmering water to create a gentle whirlpool, then gently slip the egg into the center. Repeat with the second egg placed a little apart. Poach for 3 minutes for a runny yolk or 4–5 minutes for a firmer yolk. Remove with a slotted spoon, drain on paper towel, season with remaining salt and pepper, and serve.