One Egg Recipe

Bring ingredients together

Gather the egg, butter or oil, salt, pepper, and any optional items (herbs, hot sauce, toast). If using toast, start toasting the bread now so it will be ready when the egg is done.

Choose cook style

Decide whether you want the egg fried sunny-side up, over-easy/medium/hard, or scrambled. The following directions cover sunny-side up and scrambled; adjust for over-easy/medium by flipping gently and cooking briefly after flipping.

Heat a small nonstick or well-seasoned skillet over medium-low heat for about 1 minute. Add 1 teaspoon butter or oil and let it melt/spread to coat the pan. The fat should shimmer but not brown.

Crack the egg into a small bowl or cup to check for shells and ensure yolk stays intact. Gently slide the egg from the bowl into the skillet, keeping the heat at medium-low to prevent the white from becoming tough.

Cook undisturbed for 2–3 minutes (depending on desired doneness). For a set white with a runny yolk, aim for 2–3 minutes. If you prefer the top of the white set without flipping, you can cover the pan with a lid for 30–60 seconds to steam the top.

Season the egg with a pinch of salt and pepper while it's finishing cooking.

Use a thin spatula to lift the egg from the pan and transfer to a plate or onto a slice of toast. If serving with herbs or hot sauce, sprinkle or drizzle now.

Crack the egg into a small bowl and whisk vigorously with a fork for 10–15 seconds until homogenous and slightly foamy. Add a pinch of salt and pepper.

Heat the skillet over low to medium-low heat and add 1 teaspoon butter or oil. When the fat is melted and shimmering, pour in the beaten egg.

Let the egg sit undisturbed for about 10–15 seconds, then use a silicone spatula to gently push cooked egg from the edges toward the center. Continue folding the egg slowly, letting it set briefly between folds, until creamy and just set — about 30–60 seconds total.

Remove from heat while slightly underdone (residual heat will finish it). Season with a pinch of salt and pepper and transfer to plate or toast. Garnish with herbs or hot sauce if desired.

Serve immediately while hot. One egg makes a single serving; pair with toast or other accompaniments if desired. Clean the skillet while it cools, and store any unused optional condiments.