Two Eggs Your Way Recipe

Remove eggs from the refrigerator 5–10 minutes before cooking so they lose some chill; set out salt, pepper, and any accompaniments you plan to serve.

Decide how you want the eggs prepared: fried (sunny-side up or over-easy/medium/hard), scrambled, poached, or soft/ hard boiled. Follow the corresponding sub-section directions below.

Heat pan

Place a nonstick or well-seasoned skillet over medium-low heat. Add 1 tablespoon butter and 1/2 tablespoon oil (oil helps prevent burning). Allow butter to melt and foam but not brown, about 1 minute.

Crack eggs

Crack each egg into a small bowl or ramekin to check for shells and ensure yolks remain intact.

Cook eggs

Gently slide eggs from the bowls into the skillet. Sprinkle each with a light pinch (about 1/8 tsp) of kosher salt and a grind of black pepper. For sunny-side up, cook undisturbed for 2–3 minutes until whites are set but yolks are runny. For over-easy, cook 2 minutes until whites set, then carefully flip each egg using a thin spatula and cook 15–30 seconds more. For over-medium, flip and cook 45–60 seconds; for over-hard, flip and cook 1.5–2 minutes until yolk is firm.

Finish

Remove eggs to a plate using the spatula. If desired, season again to taste and sprinkle with chopped herbs. Serve immediately with toast or other accompaniments.

Beat eggs

Crack eggs into a bowl, add 1/8 tsp kosher salt and a few grinds of pepper. Whisk vigorously until yolks and whites are fully combined and slightly frothy (about 20–30 seconds).

Heat pan and cook

Warm a nonstick skillet over low–medium heat and add 1 tablespoon butter. When butter is melted and foaming, pour in the beaten eggs. Wait 10–15 seconds for the edges to set, then gently push the cooked edges toward the center with a spatula, tilting the pan to let uncooked egg flow to the edges. Continue gently folding until just-set but still slightly creamy, about 1.5–2 minutes total.

Finish

Remove from heat while slightly underdone (carryover heat will finish them). Season to taste and serve immediately with toast.

Prepare water

Fill a wide shallow saucepan with 3–4 inches (about 700–900 ml) of water. Add a teaspoon of vinegar (optional) and bring to a gentle simmer — small bubbles, not a rolling boil.

Crack and create whirlpool

Crack each egg into a small ramekin. Use a spoon to stir the water to create a gentle whirlpool (optional for single eggs).

Poach

Gently slide the egg from the ramekin into the simmering water. Cook for 3–3.5 minutes for a soft runny yolk, or 4–5 minutes for a firmer yolk. Use a slotted spoon to lift and drain the egg.

Finish

Place on a paper towel briefly to remove excess water, season with salt and pepper, garnish with herbs, and serve immediately.

Bring water to boil

Place eggs in a single layer in a saucepan and cover with cold water by about 1 inch (250 ml per egg roughly). Bring to a rolling boil over medium-high heat.

Cook and cool

For soft-boiled with set whites and runny yolks, boil 6 minutes once water returns to a boil. For medium yolks, boil 8–9 minutes. For hard-boiled (fully set yolk), boil 10–12 minutes. Immediately transfer eggs to an ice bath for 5 minutes to stop cooking and make peeling easier.

Peel and serve

Crack and peel under running water, season with salt and pepper, and serve.

If serving with toast, toast the bread to desired doneness, spread with butter, and plate alongside the eggs. Add hot sauce, ketchup, or chopped herbs as desired.