2 Eggs (any Style) Recipe

Prep

Crack 2 eggs into a small bowl. Add a pinch of kosher salt and a pinch of black pepper. Whisk vigorously until yolks and whites are homogenous and slightly frothy, about 15–20 seconds.

Cook

Heat a nonstick skillet over low–medium-low heat. Add 1 tsp butter or oil and let it melt and coat the pan. Pour the whisked eggs into the pan. Let sit undisturbed for 10–15 seconds until tiny curds begin to form at the edges. Using a silicone spatula, gently push the eggs from the edges toward the center in slow sweeping motions, allowing uncooked egg to flow to the hot surface. Repeat every 10–15 seconds until eggs are mostly set but still glossy and slightly runny, about 1.5–2 minutes total.

Finish

Remove the pan from the heat just before the eggs reach your desired doneness; residual heat will finish them. Give one final gentle fold, transfer to a plate, and adjust seasoning with additional salt or pepper if desired. Garnish with chopped chives or parsley and serve with toast or your chosen accompaniment.

Prep

Crack 2 eggs into two small ramekins or cups (keeps yolks intact and makes sliding into the pan easier).

Heat Pan

Place a nonstick or well-seasoned skillet over low–medium heat. Add 1 tsp butter or oil and let it warm until it shimmers but doesn't brown (about 30–45 seconds).

Cook Sunny-Side-Up

Gently slide each egg from its ramekin into the warm pan, keeping some space between them. Season with a pinch of salt and pepper. Cook undisturbed until the whites are fully set and the yolks are still runny, about 2–3 minutes. If you prefer the whites set on top without flipping, cover the pan with a lid for the last 30–60 seconds to lightly steam the tops.

Cook Over-Easy

Follow the sunny-side-up steps until whites are mostly set. Then, using a spatula, gently flip each egg and cook for an additional 10–20 seconds for over-easy (runny yolk) or 30–45 seconds for over-medium (slightly jammy yolk). Transfer to a plate and season to taste.

Prep

Bring a medium saucepan of water to a gentle simmer (not a rolling boil). Add a splash (about 1 tsp) of white vinegar if desired to help the whites coagulate. Crack each egg into its own small ramekin or cup.

Cook

Create a gentle whirlpool in the simmering water with a spoon, then very gently slide one egg into the center of the whirlpool. Let cook undisturbed for 3 minutes for a runny yolk, 3.5–4 minutes for slightly firmer. Use a slotted spoon to lift the egg and drain over the pot, then transfer to a paper towel briefly to remove excess water. Repeat with the second egg.

Finish

Season with salt and pepper and serve immediately, optionally on toast or English muffin.

Prep & Cook

Place eggs in a single layer in a saucepan and cover with cold water by about 1 inch (25 mm). Bring to a gentle boil over medium heat. Once boiling, cover the pot and remove from heat. For soft-boiled runny yolks, let sit 5–6 minutes. For medium yolks, 7–8 minutes. For fully hard-boiled yolks, 10–12 minutes.

Shock & Peel

Immediately transfer eggs to an ice bath for at least 5 minutes to stop cooking and make peeling easier. Tap and roll to crack the shell, then peel under running water. Season and serve.