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Ingredients
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Eggs & Seasoning
Toast
Optional Garnishes
Method
Eggs & Seasoning
Choose style
Decide which style to prepare: scrambled, fried (sunny-side up or over-easy), or poached. Follow the corresponding steps below.
Scrambled
Crack 2 eggs into a bowl, add a pinch (about 1/8 tsp) of salt and a small pinch of pepper. Whisk until homogenous and slightly frothy. Heat a nonstick skillet over medium-low heat and add 1/2 tbs unsalted butter. Once melted and slightly foaming, pour in beaten eggs. Let eggs set at the edges for 10–15 seconds, then gently push cooked portions from the edges toward the center with a spatula, folding until soft curds form. Remove from heat when still slightly wet (carryover heat will finish cooking). Season to taste and serve.
Fried — Sunny-Side Up or Over-Easy
Heat a nonstick skillet over medium heat and add 1 tbs unsalted butter and 1 tsp vegetable oil (oil helps prevent burning). When butter is melted and lightly foaming, crack eggs gently into the skillet, keeping yolks intact. For sunny-side up: cook undisturbed 2–3 minutes until whites are set but yolks remain runny; cover for 30–45 seconds if top whites need finishing. For over-easy: cook 2–3 minutes until whites mostly set, then gently flip with a spatula and cook 10–20 seconds more for a runny yolk. Season with salt and pepper and remove from pan.
Poached
Fill a shallow saucepan with 3–4 cups (≈750–1000 ml) water and bring to a gentle simmer (small bubbles, not rolling). Add 1 tsp white vinegar or a drop of oil (optional) to help the white coagulate. Crack an egg into a small bowl. Stir the simmering water to create a gentle vortex and slip the egg into the center. Poach 3 minutes for a runny yolk, 3.5–4 minutes for slightly firmer. Remove with a slotted spoon and drain on a paper towel. Repeat with the second egg. Season with salt and pepper.
Plate the eggs immediately after cooking to maintain desired texture.
Toast