2 Eggs, Any Way* Recipe

Gather ingredients. Bring eggs to room temperature for 10–15 minutes if they were refrigerated — this helps them cook more evenly. Choose your preferred cooking fat (butter for flavor, oil for higher heat).

Heat pan

Place a nonstick or well-seasoned skillet over medium heat. Add 1 tablespoon butter or oil and let butter melt and foam (do not brown) or let oil shimmer but not smoke, about 1–2 minutes.

Crack eggs

Crack eggs into a small bowl or ramekin one at a time to ensure no shells and easier sliding into the pan.

Cook sunny-side

Gently slide eggs into the skillet. Season with a pinch (~1/8 tsp) salt and a small grind of black pepper. Reduce heat to medium-low. Cook undisturbed until whites are set and edges are just crisp, about 2–3 minutes for runny yolks (sunny-side). If you prefer the whites fully set on top, cover the pan with a lid for 30–60 seconds.

Cook over-easy/medium/hard

For over-easy: once whites are mostly set (about 2 minutes), gently slide a thin spatula under each egg and flip carefully. Cook 15–20 seconds for very runny yolks. For over-medium: cook 30–45 seconds after flipping. For over-hard: cook 1–2 minutes until yolks are fully firm.

Finish & serve

Transfer eggs to a plate. Taste and adjust with remaining salt (~1/8 tsp). Optionally sprinkle chopped herbs, grated cheese, or a few drops of hot sauce. Serve immediately.

Beat eggs

Crack 2 eggs into a bowl. Add 1/8–1/4 tsp salt and a pinch of pepper. Whisk until yolks and whites are fully combined and slightly frothy, about 20–30 seconds.

Heat pan

Heat a nonstick skillet over low–medium-low heat and add 1 tablespoon butter or oil. Let butter melt but not brown.

Cook gently

Pour beaten eggs into the pan. Allow eggs to set at the edges for 10–15 seconds, then using a silicone spatula gently push cooked portions toward the center, tilting the pan to let uncooked eggs flow to the edges. Repeat until soft curds form and eggs are slightly underdone, about 2–3 minutes total.

Finish & serve

Remove pan from heat while eggs still look slightly glossy (they will continue to cook). Taste and adjust salt and pepper. Fold in optional herbs or cheese if using. Serve immediately.

Heat water

Fill a medium saucepan with about 3 inches (750 ml) of water and bring to a gentle simmer (small bubbles), not a rolling boil. Add a splash (1 tsp) of vinegar if desired to help whites coagulate.

Create whirlpool

Using a spoon, stir the water to create a gentle whirlpool. Crack one egg into a small bowl.

Poach

Gently slip the egg into the center of the whirlpool. Poach for 3 minutes for a runny yolk, 4 minutes for a slightly firmer yolk. Use a slotted spoon to remove the egg and briefly blot on paper towel to remove excess water.

Season & serve

Season with salt and pepper. Repeat with second egg. Optionally top with herbs, cheese, or hot sauce and serve immediately.

Boil water

Place eggs in a single layer in a saucepan and cover with cold water by about 1 inch (25 mm). Bring to a rolling boil over medium-high heat.

Cook

Once boiling, reduce heat to maintain a gentle boil and start timing: 6 minutes for soft-boiled (set whites, jammy yolk), 9–12 minutes for hard-boiled (fully set yolk).

Shock & peel

When time is up, transfer eggs to a bowl of ice water for at least 5 minutes to stop cooking. Crack and peel under running water for easier peeling. Season and serve.