Egg – One Egg Any Style. Recipe

Choose style

Decide which style you want: fried (sunny-side up or over-easy/medium/well), scrambled, poached, or soft/ hard-boiled. Follow the corresponding subsection below for step-by-step guidance.

Heat a nonstick or well-seasoned skillet over medium-low heat. Add 0.5 tablespoon butter or oil and let it melt and coat the pan, about 30 seconds. The fat should shimmer but not smoke.

Crack the egg into a small bowl or cup to check for shell pieces, then gently slide the egg into the pan. Reduce heat to low for even cooking.

Season the egg with about 1/8–1/4 teaspoon salt and a pinch of black pepper immediately.

For sunny-side up: Cook 2.5–3.5 minutes until whites are set and edges begin to crisp but yolk remains runny. Remove with a spatula and serve. Optional: garnish with chopped herbs or a sprinkle of cheese.

For over-easy: Cook 2–3 minutes until whites are mostly set, gently flip with a spatula and cook 15–20 seconds more for a runny yolk. For over-medium: flip and cook 30–45 seconds for a slightly set yolk. For over-hard: flip and cook 1–2 minutes until yolk is fully set.

Crack the egg into a bowl, add 1/8 teaspoon salt and a pinch of pepper, then beat lightly with a fork until yolk and white are blended but not frothy (about 10–15 seconds).

Heat a nonstick skillet over low heat and add 0.5 tablespoon butter or oil until melted and coating the pan.

Pour the beaten egg into the skillet. Let it sit undisturbed for 10–15 seconds until edges begin to set, then using a spatula gently push the eggs from the edges toward the center repeatedly to form soft curds.

For soft, creamy scrambled eggs: remove from heat when still slightly moist, about 1–2 minutes total. For firmer eggs: cook an additional 30–60 seconds. Taste and adjust seasoning; garnish if desired.

Bring a medium saucepan of water to a gentle simmer (not a rolling boil). Add a teaspoon of vinegar if desired to help coagulate whites (optional).

Crack the egg into a small bowl or cup. Create a gentle whirlpool in the simmering water with a spoon and slide the egg into the center. The whirlpool helps the white wrap the yolk.

Cook for 3 minutes for a runny yolk, 4 minutes for slightly firmer. Use a slotted spoon to lift the egg, briefly drain on paper towel, season with salt and pepper and serve.

Place the egg in a saucepan and add cold water to cover by about 1 inch (25 mm). Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to maintain a gentle simmer. For soft-boiled with runny yolk: simmer 5–6 minutes. For medium yolk: 7–8 minutes. For hard-boiled yolk: 10–12 minutes.

Immediately transfer the egg to an ice bath or cold running water for at least 2 minutes to stop cooking and make peeling easier. Peel, season with salt and pepper and serve.