Restaurants›Emigration Brewing Co.›Two Eggs Any Style Recipe

Two Eggs Any Style Recipe

Name: Emigration Brewing Co.s Two Eggs Any Style Recipe
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Ingredients: 2 large eggs; 1 tbs butter; 1 tsp neutral oil (vegetable or canola); 1 tsp kosher salt; 0.25 tsp freshly ground black pepper; 1 tbs chopped fresh chives or parsley (optional); 1 slice slice of bread or toast; 0.5 tbs butter for toast; 0.5 cup avocado, sliced

Inspired by Emigration Brewing Co.

Time15m

Serves1

Make Two Eggs Any Style 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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Accompaniments (optional)

1 slice slice of bread or toast1/2 tbs butter for toast1/2 cup avocado, sliced

Method

General Prep

Bring eggs to room temperature for 10–15 minutes if possible (this helps even cooking). Gather tools: nonstick or well-seasoned skillet, spatula, small bowl, fork, plate, and timer.

Sunny-Side Up

Heat skillet over medium-low. Add 1 tsp oil and 1/2 tbs butter; once butter melts and foams but doesn't brown, crack 2 eggs into a small bowl and gently slide into skillet. Season with about 1/4 tsp salt and a pinch of pepper. Cover skillet with a lid and cook 2–4 minutes until whites are set but yolks remain runny. For slightly set yolks, cook covered 3–5 minutes. Remove with a thin spatula; finish with remaining salt, pepper, and chopped herbs.

Over-Easy / Over-Medium / Over-Hard

Over-Easy

Heat skillet over medium and add 1 tsp oil + 1/2 tbs butter. Crack eggs into a bowl and slide into skillet. Season with 1/4 tsp salt and pepper. Cook until whites are mostly set, about 2–3 minutes. Gently flip using a spatula and cook 10–20 seconds more for runny yolks. Remove and season with herbs.

Over-Medium

Follow over-easy method but after flipping cook 30–45 seconds more until yolk is slightly thickened but still slightly runny.

Over-Hard

Follow over-easy method but after flipping cook 1–2 minutes, breaking yolk and cooking until fully set. Adjust salt and pepper to taste.

Scrambled

Soft Scrambled

Crack eggs into a bowl, add a pinch of salt (about 1/8 tsp) and whisk until blended. Heat skillet over low, add 1/2 tbs butter. Pour eggs in and let sit 10–15 seconds. Gently stir with a spatula, pulling curds from edges to center, cooking slowly until just set but still creamy, about 2–3 minutes. Remove immediately, season with pepper and herbs.

Firm Scrambled

Follow soft scrambled method but cook over medium heat, stirring more briskly until eggs are fully set, about 3–4 minutes.

Poached

Fill a shallow saucepan with 3 inches of water and bring to a gentle simmer (not a rolling boil). Add 1 tsp vinegar (optional) to help whites coagulate. Crack one egg into a small bowl and swirl water to create a gentle vortex, then slide egg into the center. Poach 3–3.5 minutes for a runny yolk or 4–5 minutes for firmer. Use a slotted spoon to lift egg, drain, blot briefly on paper towel, season with salt, pepper and herbs. Repeat with second egg.

Serving

Plate eggs with optional toast or avocado. If serving sunny-side or over-style, spoon any melted butter from the pan over eggs for extra flavor. Garnish with chopped chives or parsley. Serve immediately.