Two Eggs Any Style Recipe

Beat eggs

Crack both eggs into a small bowl. Add 1 tablespoon whole milk, a pinch (about 1/8 tsp) of salt, and a small grind of black pepper. Whisk vigorously until yolks and whites are fully combined and mixture is slightly frothy, about 20–30 seconds.

Heat pan

Place a nonstick skillet over medium-low heat and add 1 tablespoon unsalted butter. Allow butter to melt and foam but not brown, about 30–45 seconds.

Cook

Pour beaten eggs into the skillet. Let eggs sit undisturbed for 10–15 seconds until edges just begin to set. Using a silicone spatula, gently push cooked edges toward the center, tilting the pan to let runny egg flow out. Continue folding and stirring gently until curds form but still slightly glossy and soft, about 1.5–2 minutes total.

Finish & serve

Remove pan from heat while eggs are still slightly wetter than you want (carryover heat will finish them). Stir in 1–2 tablespoons grated cheddar if using and 1 teaspoon chopped chives. Taste and adjust seasoning with remaining salt and pepper. Serve immediately.

Heat skillet

Place a 8–10 inch nonstick or well-seasoned skillet over low-medium heat. Add 1 teaspoon unsalted butter and 1 teaspoon olive oil to the pan. Allow butter to melt and oil to shimmer, about 1 minute.

Crack eggs

Crack each egg into a small ramekin or cup (this prevents shell bits and allows gentle transfer). When the pan is ready, gently slide eggs from the ramekin into the skillet, spacing them apart.

Cook sunny-side

For sunny-side-up: Cook without flipping until whites are fully set and edges are slightly crisp but yolks remain runny, about 2.5–3 minutes. If the whites are setting too slowly, cover the pan with a lid for the last 30–45 seconds to help set the tops.

Cook over-easy/medium/hard

For over-easy: After whites set, carefully slide a spatula under each egg and flip gently. Cook yolk-side down 15–30 seconds for runny yolk (over-easy), 45–60 seconds for slightly set (over-medium), or 1.5–2 minutes for fully set (over-hard).

Season & serve

Season with remaining 1/8 tsp salt and a grind of pepper. Sprinkle chives or drizzle hot sauce if desired. Serve immediately.

Prepare water

Fill a wide, shallow saucepan with about 3 inches (750 ml) water and bring to a gentle simmer (small bubbles, not a rolling boil). Add 1 tsp white vinegar if desired (helps egg whites coagulate). Reduce heat so water stays at a gentle simmer.

Crack & swirl

Crack each egg into its own small cup. Use a spoon to create a gentle whirlpool in the water, then gently slip one egg into the center of the vortex. Repeat for the second egg, adding it to a different area so they don't touch.

Cook

Let eggs poach undisturbed until whites are set but yolks remain soft: about 3 minutes for a runny yolk, 3.5–4 minutes for medium, and 5 minutes for firm yolks.

Remove & drain

Use a slotted spoon to lift eggs from the water. Gently blot on a paper towel to remove excess water. Season with salt and pepper, add chives or hot sauce if using, and serve immediately.

This recipe offers three straightforward preparations: scrambled (soft), fried (sunny-side or over-easy/medium/hard), and poached. All ingredient quantities above cover any chosen method. Adjust cooking times for desired yolk doneness. Serve with toast, avocado, or breakfast potatoes.