Two Eggs Recipe

Gather and temper

Remove eggs from refrigerator 5–10 minutes before cooking so they come slightly toward room temperature (this helps even cooking). Measure out butter and milk; have salt, pepper and any garnish ready.

Heat the pan

Place a nonstick or well-seasoned skillet over medium-low heat. Add the butter and let it melt slowly until foaming but not browning, about 30–45 seconds.

Beat the eggs (for scrambled) or crack (for fried/over-easy)

Choose your style: - Scrambled: Crack both eggs into a small bowl, add the milk, and whisk until combined and slightly frothy. Season with about 1/4 tsp kosher salt and a few grinds of pepper. - Fried/Over-easy or Sunny-side: Crack each egg into a small ramekin or cup (this makes it easier to slide into the pan) and lightly season the yolk with a pinch of salt and pepper.

Cook scrambled eggs

For scrambled: Pour beaten eggs into the warm skillet. Let them sit undisturbed for 8–10 seconds, then using a silicone spatula gently push the eggs from the edges toward the center, forming soft folds. Repeat every 10–15 seconds until mostly set but still slightly glossy, about 1.5–2 minutes total. Remove from heat when slightly underdone — they will finish cooking from residual heat. Taste and adjust salt to about 1/2 tsp total if needed.

Cook fried eggs (sunny-side or over-easy)

For sunny-side: Reduce heat to low and carefully slide each egg from its ramekin into the skillet. Cover the pan with a lid for 45–60 seconds to help whites set while keeping yolks runny. Cook until whites are set and edges are just beginning to crisp. For over-easy: After whites set around edges and look mostly cooked (about 1–1.5 minutes), gently loosen edges with a spatula and flip each egg. Cook the flipped side 15–30 seconds for a runny yolk, or 45–60 seconds for a medium yolk.

Finish and season

Transfer eggs to a plate. Taste and adjust seasoning, adding remaining kosher salt (to total about 1 tsp between both eggs if preferred) and freshly ground black pepper. Sprinkle chopped chives if using.

If serving with toast, while eggs cook, toast 2 slices of bread to preference. Brush with olive oil or spread a thin layer of butter. Serve toast alongside the eggs and use it to soak up yolks if desired.

Serve immediately while eggs are hot. Recommended plating: place eggs on one side of the plate, toast on the other, garnish with chives and an extra crack of black pepper.