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Ingredients
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Additional Eggs
Method
Additional Eggs
Bring eggs to temperature
If eggs were refrigerated, let the egg sit at room temperature for 5 minutes to reduce cooking time and help even texture. If using immediately, proceed to step 2.
Scrambled egg (soft)
Crack the egg into a small bowl. Add a pinch of salt (about 1/16 tsp) and a pinch of black pepper. Whisk gently until blended and slightly frothy. Heat a nonstick skillet over medium-low and add 1 tsp butter. When the butter is melted and foamy but not browned, pour in the egg. Using a spatula, stir gently and continuously, folding the set curds from the edges toward the center until mostly set but still slightly creamy, about 45–75 seconds. Remove from heat while slightly underdone; the residual heat will finish the egg. Sprinkle the optional chopped herbs if desired and serve on top of the dish.
Fried egg (sunny-side or over-easy)
Heat a nonstick skillet over medium-low and add 1 tsp butter. When the butter is melted and foamy, crack the egg directly into the skillet. For sunny-side, cook until the whites are set and edges are just crisp, about 2–3 minutes. For over-easy, cook until whites are set, then gently flip and cook 10–20 seconds more for a runny yolk. Season with salt and pepper and scatter optional herbs before serving.
Poached egg (alternative)
Bring a saucepan of water with a splash of vinegar to a gentle simmer (not a rolling boil). Create a gentle whirlpool, crack the egg into a small cup, then slip it into the center of the whirlpool. Cook 3–4 minutes for a soft poach (longer for firmer yolk). Remove with a slotted spoon, drain briefly on paper towel, season with salt and pepper and top the dish.