Eggs Any Style Recipe

Bring ingredients to room temperature (optional)

If time allows, take eggs from the refrigerator 5–10 minutes before cooking for more even cooking.

Prepare eggs for style

Decide how many eggs you want (1, 2, or 3) and which style: fried (sunny-side or over-easy/medium/well), scrambled, poached, or omelet. This recipe uses 2 large eggs as the baseline. For scrambled or omelet: crack eggs into a bowl, add 1 tablespoon milk or water per 2 eggs, a pinch (about 1/8 tsp) of kosher salt, and whisk until uniform and slightly frothy. For fried: crack eggs directly into a small bowl for easy transfer, season lightly with salt and pepper. For poached: bring a shallow saucepan of water to a gentle simmer with 1 tablespoon vinegar (optional) and keep at a gentle simmer.

Cook scrambled eggs

Heat a 8–10 inch nonstick skillet over medium-low heat. Add 1/2 tablespoon butter and 1 teaspoon oil; when butter is melted and foamy, pour in beaten eggs. Let eggs sit undisturbed for 10–15 seconds until edges begin to set, then using a silicone spatula gently pull cooked edges toward the center, tilting the pan to allow uncooked egg to flow underneath. Continue gentle folding and occasional stirring until eggs are mostly set but still slightly glossy — about 1½ to 2 minutes total. Remove from heat; residual heat will finish cooking. Season with remaining salt and 1/8 tsp pepper. If using cheese, sprinkle 2 tablespoons shredded cheese on eggs immediately after removing from heat so it melts.

Cook fried eggs (sunny-side / over-easy / over-medium / over-hard)

Heat a nonstick skillet over medium flame. Add 1 tablespoon butter and let it foam. Crack eggs into the pan (from a small bowl if preferred) and reduce heat to medium-low. For sunny-side up: cook 2–3 minutes until whites are set and yolks still runny; cover pan for 20–30 seconds to help set whites if needed. For over-easy/medium/hard: cook until whites are mostly set (about 1½–2 minutes), carefully flip with a spatula, then cook 20–30 seconds for over-easy (runny yolk), 45–60 seconds for over-medium (partially set yolk), or 1½–2 minutes for over-hard (fully set yolk). Season with remaining salt and pepper.

Poach eggs

Bring a saucepan with 3–4 inches of water to a gentle simmer; swirl water to create a small vortex and gently slip a cracked egg into the center. Cook 3 minutes for a soft runny yolk, 3½–4 minutes for medium, or 5 minutes for firm. Lift with a slotted spoon, drain on paper towel, and season with salt and pepper.

Make an omelet

Heat a 8–10 inch nonstick skillet over medium heat. Add 1 tablespoon butter; when foaming pour in beaten eggs. As edges set, push cooked portions toward the center while tilting pan to allow uncooked egg to flow out. When almost set but top still slightly moist (about 1½–2 minutes), add chosen fillings (meat or cheese) on one half, fold the other half over, slide onto plate and let rest 30 seconds. Season with salt and pepper.

Bacon (if not pre-cooked)

Cook bacon in a cold skillet over medium heat, turning occasionally, until crisp and browned, 8–10 minutes. Transfer to paper towel to drain. If bacon is already cooked and warmed, reheat in a skillet for 30–60 seconds per side.

Sausage patty

Cook a breakfast sausage patty in a skillet over medium heat 3–4 minutes per side until internal temperature reaches 160°F (71°C). Drain on paper towel. Keep warm while eggs finish.

Ham slice

Warm a ham slice in a skillet over medium heat with a pat of butter for 1–2 minutes per side until heated through and lightly caramelized.

Toast bread

Toast 1 slice of bread in a toaster or in a dry skillet over medium heat, turning once, until golden and warmed through (about 2–3 minutes per side on a skillet).

Butter toast

Spread 1/2 tablespoon of butter on hot toast so it melts. Cut toast on the diagonal if desired and serve immediately alongside eggs and chosen meat.

Arrange eggs cooked to order on a warm plate. Place chosen meat portion on the side and the buttered toast. Sprinkle chopped chives or parsley over eggs if using, add a pinch of extra black pepper, and pass hot sauce or ketchup on the side. Serve immediately.