Two Eggs Any Style Recipe

Choose style

Decide how you want your eggs: fried (sunny-side up or over-easy/medium/well), scrambled, or soft/ hard-boiled. These directions cover frying and scrambling; boiling instructions follow.

Season eggs

For fried or scrambled eggs, crack 2 large eggs into a small bowl (or crack directly into the pan for fried). Sprinkle with 1/8–1/4 tsp kosher salt and 1/8 tsp freshly ground pepper. If scrambling, whisk gently until yolk and white are combined but not frothy.

Preheat pan

Place a nonstick or well-seasoned skillet over medium-low to medium heat. Add 1 tsp neutral oil and 1 tbsp unsalted butter. Heat until the butter melts and begins to foam but not brown (about 1 minute). The oil raises the smoke point so the butter won't burn.

Frying eggs (sunny-side up / over-easy/medium/well)

For sunny-side up: once fat is hot, gently slide eggs into the pan, keeping the heat at medium-low. Cook undisturbed for 2–3 minutes until whites are set but yolks still jiggle. For over-easy: cook 2–3 minutes, then carefully slide a spatula under the eggs and flip; cook 15–30 seconds more for runny yolks. For over-medium: flip and cook 45–60 seconds for slightly runny yolks. For over-well: cook 1.5–2 minutes after flipping for fully set yolks. Adjust heat as needed to avoid browning the edges.

Scrambled eggs

After whisking eggs and seasoning, pour egg mixture into the hot butter/oil. Let sit undisturbed 10–15 seconds until edges set, then gently push cooked edges toward the center with a spatula, tilting pan to allow uncooked egg to flow out. Continue folding slowly until mostly set but still soft and slightly glossy, about 1–2 minutes total. Remove from heat immediately — residual heat will finish cooking.

Boiled eggs (soft or hard)

If you prefer boiled eggs: place eggs in a single layer in a saucepan and cover with cold water by 1 inch (about 240 ml). Bring to a gentle boil over high heat. Once boiling, cover, remove from heat and let stand: 4–6 minutes for soft-boiled (runny yolk), 9–12 minutes for hard-boiled (fully set yolk). Transfer eggs to an ice bath for 5 minutes, then peel.

Transfer cooked eggs to a plate. Taste and adjust seasoning with a pinch more salt and pepper if needed. Sprinkle with chopped fresh chives or parsley (about 1 tsp) and/or 2 tbsp grated cheese if desired. Serve immediately while hot.