Egg Recipe

General notes

This recipe covers basic methods for one large egg: fried (sunny-side or over-easy), scrambled, poached, or soft/hard boiled. Choose one method and follow its specific steps. All methods use 1 large egg and the listed seasonings. Adjust cook time for desired doneness.

Fried egg (sunny-side up or over-easy)

1. Heat: Place a nonstick or well-seasoned skillet over medium-low heat. Add the butter or oil (1 tbs) and let it melt/heat until shimmering but not smoking. 2. Crack: Crack the egg into a small bowl to check for shells. Gently slide the egg from the bowl into the skillet. 3. Season: Sprinkle salt (1/4 tsp) and pepper (1/8 tsp) over the egg. 4. Cook: For sunny-side up, cook undisturbed for about 2–3 minutes until the whites are set and edges are slightly crisp but the yolk remains runny. For over-easy, when whites are mostly set (about 2 minutes), gently flip the egg with a spatula and cook 10–20 seconds more for a runny yolk, or 30–45 seconds for a slightly firmer yolk. 5. Serve: Transfer to a plate and serve immediately.

Scrambled egg

1. Beat: Crack the egg into a bowl, add the optional milk/water (1 tbs), salt (1/4 tsp) and pepper (1/8 tsp). Whisk until uniform and slightly frothy. 2. Heat: Warm the skillet over low heat and add the butter or oil (1 tbs). Let it melt and coat the pan. 3. Cook: Pour the beaten egg into the pan. Let it sit for a few seconds until edges just begin to set. With a silicone spatula, gently push cooked portions from the edges toward the center, forming soft curds. Continue folding and stirring until the egg is just set but still moist, about 1–2 minutes total. 4. Serve: Remove from heat early (residual heat will finish cooking) and plate immediately.

Poached egg

1. Prepare water: Fill a small saucepan with about 3 inches (7–8 cm) of water. Add a pinch of salt and bring to a gentle simmer (small bubbles, not a rolling boil). You may add 1 tbs vinegar if desired to help the white cohere (optional). 2. Crack: Crack the egg into a small bowl. 3. Create whirlpool: Use a spoon to stir the simmering water to create a gentle whirlpool. Carefully slip the egg from the bowl into the center of the whirlpool. 4. Cook: Let the egg cook undisturbed for 3–4 minutes for a runny yolk and set white. For a slightly firmer yolk, cook 4–5 minutes. 5. Remove: Use a slotted spoon to lift the egg, drain it briefly on a paper towel, sprinkle with salt and pepper, and serve immediately.

Boiled egg (soft or hard)

1. Prepare: Place the egg in a small saucepan and add enough cold water to cover by about 1 inch (2.5 cm). 2. Heat: Bring the water to a gentle boil over medium-high heat. 3. Time: Once boiling, reduce heat to maintain a gentle boil and start timing: 5–6 minutes for a soft-boiled egg with a jammy yolk; 9–12 minutes for a fully hard-boiled yolk (9 min for slightly creamy center, 12 min for fully set). 4. Shock: When time is up, immediately transfer the egg to an ice bath or run under very cold water for at least 1 minute to stop cooking and make peeling easier. 5. Peel and serve: Tap gently to crack the shell, peel under running water, season with salt and pepper, and serve.

Finishing and serving

Taste and adjust seasoning. Serve the egg hot. Optional accompaniments: toast, avocado, sautéed greens, or a sprinkle of herbs (chives, parsley) or hot sauce.