Restaurants›Blue Willow Restaurant & Gift Shop›Two Eggs Any Style Recipe

Two Eggs Any Style Recipe

Name: Blue Willow Restaurant & Gift Shops Two Eggs Any Style Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Ingredients: 2 count large eggs; 1 tsp kosher salt; 1 to taste freshly ground black pepper; 1 tbs unsalted butter; 1 tsp neutral oil (canola or vegetable); 1 tsp fresh chives, minced; 1 tsp hot sauce; 1 count toast or English muffin

Inspired by Blue Willow Restaurant & Gift Shop

Time10m

Serves1

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

2 count Large eggs1 tsp kosher salt1 to taste freshly ground black pepper

Fat for cooking

1 tbs Unsalted butter1 tsp neutral oil (canola or vegetable)

Optional garnish / accompaniments

1 tsp fresh chives, minced1 tsp Hot sauce1 count toast or English muffin

Method

General prep

Bring ingredients together

Remove eggs from the refrigerator 5–10 minutes before cooking to take the chill off (this helps even cooking). Gather butter, oil, salt, pepper and any garnishes or toast you plan to serve.

Fried (Sunny-Side Up or Over-Easy/Medium/Hard)

Preheat pan

Place a nonstick or well-seasoned skillet over medium-low to medium heat. Add the butter and oil and let the butter melt and foam gently. The oil raises the butter's smoke point; aim for a surface temperature where the butter foams but does not brown (about 250–300°F / 120–150°C).

Crack eggs

Crack the two eggs into a small bowl or ramekin one at a time to check for shells, then gently slide them into the pan spaced slightly apart.

Season

Sprinkle a pinch of salt (about 1/4 tsp per egg, adjust to taste) and a grind of black pepper onto the eggs immediately.

Cook to desired doneness

Sunny-side up: cover the pan with a lid for 1½–3 minutes until the whites are set but the yolks remain runny. Over-easy: cook until whites set (about 2 minutes), gently flip with a spatula, and cook 10–20 seconds more. Over-medium: flip and cook 30–45 seconds more for slightly set yolks. Over-hard: flip and cook 1–2 minutes until yolks are fully set. Reduce heat if the edges brown too quickly.

Finish & serve

Slide the eggs onto a plate or onto warm toast. Taste and adjust salt and pepper. Sprinkle minced chives and/or a few drops of hot sauce if using. Serve immediately.

Scrambled

Beat eggs

Crack the two eggs into a bowl, add a pinch of salt (about 1/4 tsp) and a grind of pepper. Whisk until combined and slightly frothy (about 15–30 seconds).

Heat pan

Warm the skillet over medium-low heat. Add the butter and oil; let butter melt and foam without browning.

Cook gently

Pour the beaten eggs into the pan. Let them sit undisturbed for 10–15 seconds, then using a silicone spatula, gently pull the set edges toward the center, tilting the pan so uncooked egg flows to the edges. Repeat in 10–15 second intervals until curds form and eggs are mostly set but still glossy (about 1–2 minutes total).

Remove from heat & finish

Take the pan off the heat when eggs are slightly underdone — residual heat will finish them. Give a final gentle fold, season to taste, and serve immediately with optional chives or hot sauce.

Poached

Prepare water

Fill a medium saucepan with about 3 inches (7–8 cm) of water and bring to a gentle simmer (small bubbles, not rolling). Add 1 tsp salt. Optional: stir a tablespoon of white vinegar into the water to help egg whites coagulate faster.

Crack & create vortex

Crack one egg into a small ramekin. Use a spoon to stir the simmering water to create a gentle whirlpool.

Poach eggs

Slip the egg from the ramekin into the center of the vortex; repeat for the second egg (do them one at a time, spacing them). Cook 3 minutes for a runny yolk, 3½–4 minutes for a slightly firmer yolk.

Remove & drain

Use a slotted spoon to lift eggs, briefly rest on paper towel to drain, then season with salt and pepper. Serve on toast or an English muffin if desired.