2 Eggs Any Style Recipe
Recipe information
Make 2 Eggs Any Style in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Eggs & Seasoning
Optional Garnish & Accompaniments
General Prep
1. Bring ingredients together
Remove eggs from the refrigerator about 5 minutes before cooking so they come closer to room temperature (helps even cooking). Have butter and any optional garnish ready.
Sunny-side Up
2. Cook sunny-side up
Heat a 8–10-inch nonstick or well-seasoned skillet over low–medium heat. Add 1/2 tablespoon butter and allow it to melt and foam but not brown. Crack 2 eggs into a small bowl one at a time, then gently slide into the skillet so the yolks remain intact. Season lightly with 1/4 tsp salt and a small pinch of pepper. Cover the pan with a lid or a large bowl for 1–2 minutes until whites are set but yolks are still runny. Remove with a thin spatula and transfer to plate. Finish with chives and a grind of pepper.
Over-easy / Over-medium / Over-hard
3. Cook over-easy/medium/hard
Heat skillet over medium heat and add 1/2 tablespoon butter. When butter foams, crack eggs into a bowl and slide into skillet. Season with 1/4 tsp salt and pinch of pepper. Let cook undisturbed 2–3 minutes until whites mostly set. For over-easy: gently flip using a spatula and cook 15–30 seconds more (yolk very runny). For over-medium: flip and cook 45–60 seconds (yolk slightly set). For over-hard: flip and cook 1–2 minutes until yolk fully set. Transfer to plate and garnish as desired.
Scrambled
4. Cook soft scrambled
Crack 2 eggs into a bowl, add 1/8 tsp salt and a pinch of pepper, and whisk until homogenous and slightly frothy. Heat skillet over low heat and add 1 tablespoon butter. When butter is melted but not browned, pour eggs into pan. Let sit 10–15 seconds, then using a silicone spatula, gently push the eggs from the edges toward the center in slow, sweeping motions. Continue cooking gently, folding curds until custardy and just set, about 2–3 minutes total. Remove from heat while slightly glossy (carryover heat will finish them). Serve immediately with optional toast and garnishes.
Poached
5. Poach eggs
Fill a medium saucepan with 3–4 inches (about 1 liter) of water and bring to a bare simmer (small bubbles). Add 1 tablespoon vinegar if desired (helps white coagulate). Crack each egg into its own small bowl. Create a gentle whirlpool in the water with a spoon and slip one egg into the center, then the second. Let cook undisturbed for 3 minutes for runny yolks or 4–5 minutes for firmer yolks. Use a slotted spoon to lift eggs, briefly drain on paper towel, season with salt and pepper and serve.
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