Restaurants›Eggcellent Cafe›Two Cage Free Eggs Recipe

Two Cage Free Eggs Recipe

Name: Eggcellent Cafes Two Cage Free Eggs Recipe
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Ingredients: 2 count cage-free large eggs; 1 tsp unsalted butter; 1 pinch fine sea salt; 1 pinch freshly ground black pepper; 1 tsp fresh chives, thinly sliced; 1 slice slice of sourdough or country bread; 1 tsp olive oil or butter for toasting

Inspired by Eggcellent Cafe

Time15m

Serves1

Make Two Cage Free Eggs Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Eggs & seasoning

2 count cage-free large eggs1 tsp Unsalted butter1 pinch fine sea salt1 pinch freshly ground black pepper

Optional accompaniments

1 tsp fresh chives, thinly sliced1 slice slice of sourdough or country bread1 tsp olive oil or butter for toasting

Method

Preparation

Bring eggs to room temperature

If eggs are cold from the refrigerator, let them sit at room temperature for 10–15 minutes. Room-temperature eggs cook more evenly and reduce cracking when heated.

Gather all ingredients and have a small spatula or turner, a nonstick skillet (8–10 inch), a small bowl, and a fork or whisk ready.

Cooking the eggs (fried - sunny-side or over-easy)

Heat the pan

Place a nonstick skillet over medium-low heat. Add 1 teaspoon unsalted butter and let it melt until it foams and just begins to turn a pale gold (about 30–45 seconds). Swirl to coat the pan evenly.

Crack the eggs

Crack each of the 2 cage-free eggs into a small bowl or ramekin (this ensures no shells and easier gentle sliding into the pan).

Cook the eggs

Gently slide the eggs from the bowl into the skillet, spacing them slightly apart. Cook undisturbed over low to medium-low heat until the whites are set but the yolks remain runny for sunny-side up, about 2–3 minutes. If you prefer over-easy, once whites are mostly set, carefully flip each egg with a spatula and cook 10–20 seconds more for a runny yolk, or 30–45 seconds for medium yolk.

Season the eggs with a pinch of fine sea salt and a pinch of freshly ground black pepper while they finish cooking.

If using chives, sprinkle the sliced chives over the eggs immediately after removing from the pan.

Toasting bread (optional)

If serving with bread, while the eggs cook, heat a separate skillet or use the same skillet after removing eggs (keep heat low). Brush one side of the slice with 1 teaspoon olive oil or butter and toast on medium heat 1–2 minutes per side until golden and crisp. Alternatively, use a toaster.

Serve the toasted bread with the eggs on top or on the side.

Plating & finishing

Use a spatula to transfer the eggs to a plate. Serve immediately while hot. Taste and add more salt or pepper if desired.