Two Eggs Any Style Recipe

This recipe supports three common preparations: fried (sunny-side up or over-easy), scrambled, and poached. Follow the corresponding subsection below for the style you want. All ingredient items are referenced in each subsection.

Bring eggs to room temperature

If eggs are refrigerated, let them sit at room temperature for 5–10 minutes to encourage even cooking (optional but helpful).

Heat pan

Place a nonstick or well-seasoned skillet over medium-low heat. Add 0.5 tbs oil and 1 tbs butter. Allow butter to melt and foam but not brown (about 1 minute). The oil raises the smoke point so butter won’t burn.

Crack eggs

Crack each egg into a small bowl or ramekin (this prevents shells and makes sliding into the pan easier).

Cook sunny-side up

Gently slide eggs into the skillet. Cover the pan with a lid for 1½–3 minutes until whites are set but yolks remain runny. Season with about 1/8–1/4 tsp salt and a light sprinkle of black pepper. For fully set whites with runny yolks, cook uncovered for ~3 minutes.

Cook over-easy / over-medium

For over-easy, once whites are mostly set (about 2–3 minutes), use a spatula to gently flip each egg and cook 15–30 seconds more for runny yolk (over-easy) or 45–60 seconds for slightly firmer yolk (over-medium). Season after flipping or immediately after plating.

Finish & serve

Remove eggs to a plate using a spatula. Add remaining salt and pepper to taste. Garnish with chopped chives or grated cheese if desired and serve with toast.

Beat eggs

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

Heat pan

Heat a nonstick skillet over low-medium heat. Add 1 tbs butter and 0.5 tbs oil; swirl to coat. Reduce heat to low — scrambled eggs cook gently for a creamier texture.

Cook eggs slowly

Pour beaten eggs into the pan. Let them sit undisturbed for 10–15 seconds until they just begin to set at the edges. Using a silicone spatula, gently push the set edges toward the center, tilting the pan to allow uncooked egg to run to the edges. Repeat until eggs are mostly set but still soft and slightly glossy, about 1–2 minutes total.

Finish & serve

Remove pan from heat when eggs are slightly softer than you want (they'll continue to cook from residual heat). Stir in optional grated cheese or chives if using. Transfer to plate and serve immediately with toast.

Prepare water

Fill a shallow saucepan with about 3 inches (7–8 cm) of water and heat until just below a simmer (small bubbles forming on the bottom, not a rolling boil). Add a teaspoon of white vinegar if desired to help whites coagulate (optional).

Create gentle whirlpool

Using a spoon, stir the water to create a gentle whirlpool in the center — this helps the egg white wrap around the yolk for a neat shape.

Crack & slide egg

Crack an egg into a small bowl or ramekin. Gently slide the egg into the center of the whirlpool. Repeat only if making a second egg and the first has some space.

Poach

Let the egg cook undisturbed for 3–4 minutes for a runny yolk, or 5 minutes for a firmer yolk. Use a slotted spoon to gently lift the egg and check firmness by feeling the white and slight give of the yolk.

Drain & serve

Remove the poached egg with a slotted spoon and briefly rest on a paper towel to drain excess water. Season with salt and pepper and serve on toast, English muffin, or as desired.

Sprinkle chopped chives or grated cheese over eggs right before serving. If using toast or an English muffin, toast to preference and butter lightly. Serve two eggs per person.