Extra Egg Recipe

Gather and prep

Bring all ingredients to the work surface. Crack the eggs into a small bowl (one at a time) to check for shell bits and ensure fresh eggs. Set butter, salt and pepper nearby. If using chives or Parmesan, have them ready.

Preheat pan

Place a nonstick or well-seasoned skillet over medium-low heat. Allow the pan to warm for 1–2 minutes so heat is even but not hot.

Melt butter

Add 1 tablespoon unsalted butter to the warmed skillet. Let it melt slowly and coat the pan, swirling the pan once to distribute. Watch for the butter to foam slightly but not brown.

Add the eggs

Gently slide all 3 eggs from the bowl into the pan, keeping them spaced slightly apart if possible. Reduce heat to low — cooking gently prevents tough whites and overcooked yolks.

Season

Sprinkle 1 teaspoon fine sea salt evenly over the eggs and about 1/4 teaspoon freshly ground black pepper. If you prefer, season each egg individually after they begin to set so the salt doesn’t draw out moisture too quickly.

Choose doneness

For sunny-side-up: cover the skillet with a lid for 1–2 minutes to cook the tops gently until whites are set but yolks remain runny. For over-easy: once whites are mostly set (about 2–3 minutes), gently flip each egg with a spatula and cook 15–30 seconds more for a runny yolk. For over-medium: cook 45–60 seconds after flipping. For well-done: cook 90 seconds or more after flipping.

Check and finish

Use the spatula to verify whites are fully set and edges are lightly lacy and golden if desired. Remove eggs from the pan promptly to stop cooking. If using Parmesan, sprinkle 2 teaspoons grated Parmesan over the eggs immediately after plating so it melts slightly.

Place the cooked eggs on 2 slices of toast or on a plate. Scatter 1 tablespoon chopped chives or parsley on top. Serve immediately while hot.

Leftovers: store cooked eggs in an airtight container in the refrigerator and consume within 24 hours; reheat gently in a low oven or microwave for 15–20 seconds.