Eggs (2) Recipe

Bring ingredients together

Remove eggs from the refrigerator about 5 minutes before cooking so they lose some chill (this helps more even cooking). Measure out butter and have salt, pepper, and garnish ready.

Heat pan

Place a nonstick or well-seasoned skillet over medium-low heat. Add 1 tsp unsalted butter and let it melt, swirling to coat the pan. The butter should foam but not brown.

Crack eggs

Crack the 2 eggs into a small bowl or cup (one at a time) to check for shells and ensure intact yolks. Slide the eggs gently into the skillet, spacing them slightly apart.

Cook until whites set

Cook on medium-low for 2–3 minutes until the whites are mostly set and edges are just beginning to firm. For sunny-side up, cover the pan with a lid for the last 30–60 seconds to help the tops of the whites set without flipping.

For over-easy/medium

If you prefer over-easy, carefully slide a spatula under each egg, flip gently, and cook 15–30 seconds for runny yolks (over-easy) or 45–60 seconds for slightly set yolks (over-medium). For over-hard, cook 90 seconds or until yolks are fully set.

Season and finish

Season the eggs with a pinch of salt and a pinch of freshly ground black pepper immediately after cooking. Transfer eggs to a plate using a spatula to avoid tearing the whites.

Garnish (optional)

Sprinkle 1 tsp chopped fresh chives or parsley over the eggs if desired and serve immediately.

Adjust butter or oil quantity to suit a larger pan. For stovetop variations, use a small amount of neutral oil instead of butter to avoid browning. All ingredients listed have been used in the steps above.