Blue Plate* Recipe

1. General prep

Remove eggs from refrigerator 5–10 minutes before cooking to take off chill (optional). Gather butter, milk/cream if using, salt and pepper, and a 8–10 inch nonstick or well-seasoned skillet.

2. For fried, sunny-side, over-easy/medium/hard

Heat skillet over medium heat for 1–2 minutes. Add 1/2 tsp neutral oil and spread to coat. Add 1/2 tbsp unsalted butter and let it melt and foam but not brown. Crack both eggs into a small bowl or ramekin (one at a time) and gently slide into the skillet spaced slightly apart. Season immediately with about 1/8 tsp salt and a pinch of pepper. For sunny-side: cook undisturbed until whites are set and edges are lightly lacy, 2–3 minutes, spoon hot butter over the whites once to help set the top if desired. For over-easy: when whites are mostly set (about 2–3 minutes), gently flip each egg using a thin spatula and cook 15–30 seconds more for runny yolk. For over-medium: flip and cook 45–60 seconds for jammy yolk. For over-hard: flip and cook 1.5–2 minutes until yolk is fully set. Remove eggs to plate and keep warm.

3. For scrambled (soft, medium, or firm)

Crack both eggs into a bowl, add 1 tsp milk or cream (optional) and a pinch of salt and pepper. Whisk vigorously until yolks and whites are fully combined and slightly frothy. Heat skillet over medium-low heat and add 1/2 tbsp butter. When butter stops foaming, pour eggs in. Let them sit undisturbed for 10–15 seconds until edges begin to set, then using a silicone spatula gently push cooked edges toward the center, allowing uncooked egg to flow out. For soft curds: cook 30–60 seconds total, removing while still slightly shiny. For medium: 1–1.5 minutes until mostly set. For firm: 2 minutes until fully set. Turn off heat just before desired doneness and slide eggs onto plate; residual heat will finish cooking slightly.

4. Season and finish

Taste and adjust seasoning with remaining salt (about 1/8 tsp) and freshly ground pepper to taste. For fried eggs, you may spoon pan butter or a drizzle of oil over the yolk for shine. Serve immediately.

5. Toast bread while eggs cook: place slice in a toaster or under broiler and toast to desired color. Spread 1/2 tsp butter on hot toast. Plate the toast alongside the eggs and serve with hot sauce or ketchup on the side.