2 Eggs Your Way Recipe

Choice and preparation

Decide how you want your 2 eggs: fried (sunny-side up or over-easy/medium/well), scrambled, poached, or soft/ hard boiled. The following steps cover fried, scrambled, poached, and boiled methods so you can pick the one you want.

Fried — sunny-side up

Heat a nonstick or well-seasoned skillet over medium-low heat for 1 minute. Add 1 tablespoon unsalted butter and let it melt and foam but not brown (about 30 seconds). Crack eggs gently into the pan, spacing them slightly apart. Season with about 1/8 tsp salt and a pinch of black pepper. Cook undisturbed 2.5–3.5 minutes until whites are set and yolks still runny; cover pan for 30–45 seconds if whites near the yolk need finishing. Slide eggs onto plate and serve immediately.

Fried — over-easy/medium/well

Follow the sunny-side up method, but after whites are mostly set (about 2–3 minutes), carefully flip each egg with a spatula. For over-easy, cook 15–20 seconds more; for over-medium, 30–45 seconds; for over-well, 60–90 seconds. Season with salt and pepper and serve.

Scrambled

Crack the eggs into a small bowl, add 1/8 tsp salt and 1/8 tsp black pepper, and whisk until homogenous and slightly foamy (about 15–20 seconds). Heat a nonstick skillet over medium-low and add 1 tablespoon butter; swirl to coat. Pour eggs into the pan. Let them sit undisturbed for 10–15 seconds until edges begin to set, then gently stir with a silicone spatula, pushing cooked eggs from the edges to the center. Cook to desired curd size and softness (about 1.5–3 minutes). Remove from heat just before fully set — residual heat will finish them. Plate and serve.

Poached

Fill a medium saucepan with ~3 inches (about 1 liter) of water and bring to a gentle simmer (small bubbles, not a boil). Add 1 tsp vinegar (optional, helps coagulate). Crack one egg into a small ramekin. Create a gentle whirlpool in the water with a spoon and gently slide the egg into the center. Repeat for the second egg. Poach for 3 minutes for a runny yolk, 3.5–4 minutes for slightly firmer. Use a slotted spoon to lift eggs, briefly drain on paper towel, season with salt and pepper, and serve.

Soft or hard boiled

For easy-to-peel results: bring a pot of water to a gentle boil, lower eggs into the water with a spoon, and start timing. For soft-boiled runny yolks, simmer 6 minutes; for medium-set yolks, 7–8 minutes; for hard-boiled fully set, 10–12 minutes. Immediately transfer eggs to an ice bath for 3–5 minutes to stop cooking and make peeling easier. Peel, season, and serve.

Use the butter specified for frying or scrambling. If you prefer oil (for higher smoke point), substitute 1 tablespoon neutral oil instead of butter. Heat fat in the pan until shimmering (for oil) or melted and foamy (for butter) before adding eggs to ensure even cooking and prevent sticking.

Sprinkle chopped chives or parsley over the eggs if desired. Serve with 1 slice of toast or bread and hot sauce on the side to taste.