2 Eggs Any Style Recipe

Bring ingredients to room temperature

If possible, take eggs from the refrigerator 10–15 minutes before cooking so they cook more evenly. Measure butter and set out seasoning and any optional accompaniments.

Choose cooking style

Decide whether you want fried (sunny-side up, over-easy/medium/well), scrambled, poached, or soft/ hard-boiled. The following directions cover each style so you can select the one you want.

Preheat pan

Place a nonstick or well-seasoned skillet over medium-low heat. Add 1/2 tsp oil and 1 tbs butter. Let the butter melt and foam but not brown (about 1 minute).

Crack and cook

Crack both eggs into a small bowl, one at a time, then gently slide them into the skillet keeping them slightly apart. Season with about 1/8–1/4 tsp kosher salt and a pinch of black pepper.

Sunny-side up

Cook undisturbed 2–3 minutes until whites are set but yolks remain runny. For glossy whites, cover the pan with a lid for the last 30–45 seconds. Remove with a spatula.

Over-easy / medium / hard

When whites are mostly set (about 2–3 minutes), carefully flip each egg with a thin spatula. For over-easy, cook 10–20 seconds more; over-medium 30–45 seconds; over-hard 1–2 minutes until yolk is fully set. Season to taste and remove.

Beat eggs

Crack the eggs into a bowl, add a pinch (~1/8 tsp) salt and a few grinds of pepper. Beat vigorously with a fork or whisk until uniform and slightly frothy (about 15–30 seconds).

Cook gently

Heat a nonstick skillet over low–medium-low heat and add 1 tbs butter. When butter is foamy, pour in eggs. Let them sit for 10–15 seconds, then using a silicone spatula, gently push eggs from the edges toward the center in slow folds. Continue until curds form but still slightly glossy and soft (about 1.5–2.5 minutes). Remove from heat just before fully set — residual heat will finish them.

Finish and serve

Taste and adjust salt/pepper. Sprinkle chopped chives if desired and transfer to plate immediately to prevent overcooking.

Prepare water

Fill a medium saucepan with 3–4 inches (about 750 ml) of water. Add a splash (1 tbs) of white vinegar (optional) and bring to a gentle simmer — small bubbles, not a rolling boil.

Create whirlpool

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

Poach eggs

Gently slip the egg into the center of the whirlpool. Poach 3–3.5 minutes for a runny yolk, 4–5 minutes for a slightly firmer yolk. Use a slotted spoon to lift the egg, drain on paper towel, season with salt and pepper, and serve.

Bring to boil

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 high heat.

Time by desired doneness

As soon as water boils, cover the pan and remove from heat. Let sit: 4–6 minutes for soft-boiled (runny yolk), 7–9 minutes for medium, 10–12 minutes for hard-boiled (fully set yolk).

Shock and peel

Transfer eggs to an ice bath for 5 minutes to stop cooking. Crack and peel under running water. Season and serve.

Toast and plate

If using toast or an English muffin, toast to preference and butter lightly. Place eggs on the plate beside or on top of toast. Sprinkle with remaining salt/pepper and optional chives.

Portioning

This recipe yields two eggs prepared in the chosen style — serve immediately while hot.