Two Eggs Any Style Recipe

General prep

Bring eggs to room temperature for 5–10 minutes if refrigerated. Have salt, pepper, butter, and herbs measured and ready. Choose cooking method: fried (sunny-side or over-easy/medium/well), scrambled, soft- or hard-boiled, or poached.

Fried eggs (sunny-side or over-easy/medium/well)

Heat a nonstick skillet over medium-low heat. Add 1 tablespoon butter and let it melt and foam but not brown. Crack both eggs into a small bowl (or crack directly into the pan spaced slightly apart). Gently slide eggs into the skillet. Season with a pinch (about 1/4 tsp) of salt and a little pepper. For sunny-side up: cook undisturbed for 2–3 minutes until whites are set but yolks still runny; if you prefer the whites fully set on top, cover the pan with a lid for 30–45 seconds. For over-easy: when whites are set (about 2–3 minutes), carefully flip each egg with a spatula and cook 15–20 seconds more for a runny yolk. For over-medium: flip and cook 45–60 seconds for slightly jammy yolks. For over-hard: flip and cook 1.5–2 minutes until yolks are fully set. Remove eggs to a plate and sprinkle with remaining salt and pepper, then garnish with chopped herbs.

Scrambled eggs

Crack the 2 eggs into a bowl, add a pinch (about 1/8–1/4 tsp) of salt and a few grinds of pepper. Whisk until yolks and whites are fully combined and slightly frothy. Heat the skillet over medium-low and add 1 tablespoon butter. When butter foams, pour in eggs. Let sit 10–15 seconds, then gently stir with a silicone spatula, moving from the edges to the center. Cook slowly, folding curds until creamy and just set — about 1.5–3 minutes depending on desired doneness. Remove from heat just before fully set; residual heat will finish them. Taste and add more salt/pepper if needed, garnish with herbs.

Soft- or hard-boiled eggs

Place eggs in a single layer in a saucepan and cover with cold water by about 1 inch (25 mm). Bring to a rolling boil over medium-high heat. As soon as water boils, cover the pot and remove from heat. For soft-boiled with runny yolk: let stand 4–6 minutes (4–5 for very runny, 6 for slightly jammy). For medium yolk: 7–8 minutes. For hard-boiled: 10–12 minutes. Transfer eggs immediately to an ice bath for at least 3 minutes to stop cooking. Peel and season with salt, pepper, and herbs.

Poached eggs

Fill a saucepan with 3–4 inches of water, add a splash (1 tsp) of vinegar, and bring to a gentle simmer (not a rolling boil). Crack an egg into a small cup. Stir water to create a gentle whirlpool and slip the egg into the center; repeat for second egg spacing slightly apart. Poach 3–3.5 minutes for runny yolk, 4–5 minutes for firmer yolk. Use a slotted spoon to lift eggs, drain briefly on paper towel, season with salt, pepper, and herbs.

Toast bread and prepare sides while eggs cook. For toast: brush slices with olive oil or butter and toast in a skillet over medium heat 1–2 minutes per side until golden. For sautéed mushrooms: heat 1 tablespoon butter in a skillet over medium-high, add mushrooms (about 1/2 cup), season with salt and pepper, sauté 4–6 minutes until browned. Serve eggs on or alongside toast; add sliced tomato or avocado as desired.