Two Eggs Recipe

Bring eggs to room temperature for about 5–10 minutes if refrigerated. This reduces shock and helps cook more evenly.

Crack each egg into a small bowl or ramekin (one egg per bowl). This makes it easy to slide eggs into the pan and check for shells.

Heat pan

Place a nonstick or cast-iron skillet over medium-low heat. Add 1 tablespoon unsalted butter and let it melt, swirling to coat the pan. The butter should foam gently but not brown.

Add eggs

When the butter is foamy and the surface is hot but not smoking, gently slide the eggs from the bowls into the skillet, spacing them slightly apart.

Season

Immediately sprinkle about 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper over the eggs (reserve the remainder for adjustment after cooking).

Cook to preference — Sunny-side up

Keep heat on low–medium. Let eggs cook undisturbed for 3–4 minutes until whites are set and edges are just beginning to lift, and yolks remain runny. If you prefer whites fully set on top, cover the pan for the last 30–60 seconds.

Cook to preference — Over-easy / Over-medium

For over-easy, once whites are set (about 2–3 minutes), gently slide a thin spatula under each egg and carefully flip. Cook 15–30 seconds for over-easy (runny yolk) or 45–60 seconds for over-medium (slightly jammy yolk).

Finish & adjust seasoning

Transfer eggs to a plate using a spatula. Taste and sprinkle the remaining salt and pepper as needed.

Garnish with chopped chives or parsley and a few drops of hot sauce if desired. Serve immediately with toast, English muffin, or alongside your favorite breakfast items.