Two Eggs Any Style Recipe

Bring eggs to room temperature

If eggs were refrigerated, let them sit at room temperature for 10–15 minutes. This helps even cooking and reduces chance of cracking when frying or poaching.

Gather tools: a nonstick or well-seasoned skillet (8–10 inch), spatula, small bowl, small saucepan (for poaching), slotted spoon, and a plate lined with paper towel for resting.

Beat and season

Crack 2 eggs into a small bowl. Add a pinch (about 1/8 tsp) of the kosher salt and a few grinds of pepper. Beat lightly with a fork just until yolks and whites are combined; do not overbeat.

Cook

Heat a nonstick skillet over medium-low heat. Add 1 tablespoon butter and 1/2 tsp oil (oil helps prevent butter from burning). Once butter has melted and foam subsides, pour in eggs. Let sit undisturbed for 10–15 seconds, then using a spatula scrape the eggs from edges toward center in gentle folds. Continue folding every 10–15 seconds until mostly set but still moist, about 2–3 minutes total. Remove from heat while slightly underdone; residual heat will finish them. Taste and adjust salt/pepper.

Finish

Transfer to a plate, sprinkle with chives and/or cheese if using, and serve immediately with toast.

Preheat skillet

Heat a nonstick skillet over medium-low heat. Add 1 tablespoon butter and let it melt, swirling to coat the pan. Optionally add 1/2 tsp oil to stabilize the butter.

Crack and cook

Crack each egg into a small bowl (or crack directly into the skillet spaced apart). Carefully slide eggs into the pan. For sunny-side up: cook gently until whites are set but yolks remain runny, about 2–3 minutes. For over-easy: when whites are set around edges (about 2 minutes), gently flip each egg with a spatula and cook 10–20 seconds more for a runny yolk. For over-hard: flip and cook 45–60 seconds until yolk is fully set.

Season and serve

Season with remaining salt and pepper to taste. Optionally sprinkle cheese or chives. Serve immediately with toast.

Prepare poaching water

Fill a shallow saucepan with 3–4 inches water and bring to a gentle simmer (small bubbles, not a rolling boil). Add a splash of vinegar (about 1 tsp) if desired to help the whites coagulate; do not add salt to the water.

Crack and swirl

Crack one egg into a small bowl. Using a spoon, stir the simmering water to create a gentle whirlpool, then gently lower the egg from the bowl into the center of the swirl. Repeat for the second egg, poaching eggs separately if your pan is small.

Cook and remove

Poach for 3–4 minutes for runny yolks or 4–5 minutes for firmer yolks. Use a slotted spoon to lift each egg, briefly blot on paper towel to remove excess water, and season with salt and pepper. Serve immediately on toast or English muffin.

Bring water and add eggs

Place eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat.

Cook times

Once boiling, reduce to a simmer and start timing from when water returns to a simmer: 6 minutes for soft-boiled (set whites, runny yolk), 9–12 minutes for hard-boiled (fully set yolk).

Cool and peel

Transfer eggs to an ice bath for 5 minutes to stop cooking and make peeling easier. Peel and season with salt and pepper. Serve halved on toast or alongside other breakfast items.