Two Fried Eggs Recipe

Gather eggs, butter, oil (if using), salt and pepper. Crack the two eggs each into a small bowl or ramekin — this makes it easy to check for shells and to add them to the pan gently.

Measure and have finishing ingredients (chives, hot sauce) ready if using.

Heat pan

Place a 8–10 inch (20–25 cm) nonstick or well-seasoned skillet over medium-low to medium heat. Add the oil (optional) and 1.5 tbs butter. Let the butter melt and foam but not brown — about 30–60 seconds. The fat should shimmer gently and coat the pan.

Add eggs

Gently slide the eggs from the bowls into the pan, keeping them spaced slightly apart. Reduce heat a touch if the butter is sizzling aggressively; you want gentle, even cooking.

Season

Immediately sprinkle about 1/2 tsp of the salt and half the pepper over the eggs.

Fry until whites set

Cook undisturbed for 2–3 minutes for set whites and runny yolks (sunny-side up). If you prefer the whites fully set and slightly lacy at the edges, cook 3–4 minutes. For over-easy, carefully flip the eggs with a flexible spatula after whites set and cook 15–30 seconds more; for over-medium cook 45–60 seconds; for over-hard cook 90–120 seconds.

Baste (optional)

For glossy tops without flipping (alternative to flipping), tilt the pan slightly and spoon the hot butter over the yolks for 20–45 seconds until the whites on top are set to your liking.

Finish and rest

Remove the eggs to a warm plate using a spatula. Immediately sprinkle the remaining salt and pepper to taste.

Garnish with sliced chives and a few drops of hot sauce or a pinch of red pepper flakes if desired. Serve immediately while the yolks are warm and runny.

Suggested accompaniments: toasted bread, buttered English muffin, sautéed greens or breakfast potatoes.