3 Eggs Any Style Recipe

This recipe yields 3 eggs cooked one of three common styles: fried (sunny-side up or over-easy/medium/ hard), scrambled, or poached. Read the specific style steps below and follow only the steps for the style you want.

Preheat pan

Place a nonstick or well-seasoned skillet over medium-low heat. Add 1 tablespoon butter or neutral oil and let it warm until the butter is melted and foamy but not browning (about 1 minute).

Crack eggs

Crack each egg into a small bowl or ramekin (this makes it easier to slide eggs into the pan without breaking yolks).

Cook eggs

Gently slide the eggs into the pan spaced slightly apart. Sprinkle with about 1/8 teaspoon freshly ground black pepper and 1/4 teaspoon kosher salt divided across the eggs. For sunny-side up: cook undisturbed on medium-low for 3–4 minutes until whites are set but yolks are runny. For over-easy: when whites are set around edges (about 2–3 minutes), carefully flip each egg with a spatula and cook 15–30 seconds more. For over-medium: flip and cook 45–60 seconds. For over-hard: flip and cook 1.5–2 minutes until yolks are fully set.

Finish

Remove eggs from pan onto a plate with a spatula. Taste and adjust with a small pinch more salt or pepper if desired. Garnish with chopped chives or parsley and serve immediately with toast, an English muffin, or home fries and optional hot sauce.

Beat eggs

Crack the 3 eggs into a bowl. Add a pinch of salt (about 1/8 tsp) and a small grind of pepper. Whisk vigorously until yolks and whites are fully combined and slightly frothy (about 20–30 seconds).

Preheat pan

Place a nonstick skillet over low to medium-low heat. Add 1 tablespoon butter and let it melt, coating the pan.

Cook eggs slowly

Pour the beaten eggs into the skillet. Let sit briefly (10–15 seconds) until edges just begin to set, then using a silicone spatula, gently push the eggs from the edges toward the center in sweeping motions, forming soft curds. Continue cooking slowly, folding and moving the eggs every 10–15 seconds until mostly set but still slightly glossy (total 2–4 minutes depending on heat).

Finish

Remove the pan from heat while eggs are slightly underdone—the residual heat will finish them. Season to taste with additional salt and pepper, sprinkle chopped herbs if using, and serve immediately with the chosen side.

Prepare water

Fill a medium saucepan with about 4–6 cups (1–1.5 liters) water and bring to a gentle simmer over medium heat. Add a tablespoon of white vinegar (optional; helps whites coagulate). Do not let the water boil vigorously.

Create whirlpool and add eggs

Crack each egg into a small bowl. Using a spoon, stir the simmering water to create a gentle whirlpool. Drop one egg gently into the center of the whirlpool. Repeat for additional eggs if your pot is large enough without crowding (or poach in batches).

Cook

Let the egg poach for 3–4 minutes for a runny yolk, 4–5 minutes for medium, or 6+ minutes for firm yolk. Avoid stirring after placing the eggs.

Remove and drain

Use a slotted spoon to lift each poached egg, gently blot on a paper towel to remove excess water. Season with salt and pepper, garnish with herbs if desired, and serve immediately with toast or other sides.