Eggs Recipe

Choose style

Decide how you want your eggs: fried (sunny-side or over-easy), scrambled, or omelet. The following steps cover each method; follow only the method you choose.

Fried eggs

Heat a nonstick skillet over medium-low heat. Add 1/2 tablespoon butter and let it melt and foam. Crack 3 eggs into a small bowl then gently slide into the skillet, spacing them slightly apart. Season with 1/4 tsp salt and a pinch of black pepper. Cook until whites are set but yolks are still runny, about 3–4 minutes for sunny-side up. For over-easy, carefully flip each egg with a spatula and cook 15–30 seconds more for a still-runny yolk. Remove to plate and keep warm.

Scrambled eggs

Crack 3 eggs into a bowl, add 2 tablespoons milk or cream, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Whisk until combined and slightly frothy. Heat skillet over medium-low and melt 1 tablespoon butter. Pour eggs into skillet and let them sit undisturbed 10–15 seconds. Using a spatula, gently push the eggs from edges toward the center, forming soft curds. Continue, folding occasionally, until just set but still moist, about 2–3 minutes. Remove from heat and serve immediately.

Omelet

Beat 3 eggs with 2 tablespoons milk, 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat 1 tablespoon butter in a nonstick skillet over medium. Pour eggs in and tilt the pan to spread. As edges set, lift them with a spatula and let uncooked egg flow underneath. When the top is mostly set but slightly wet, add any desired fillings (not included in base recipe). Fold one side over and slide onto plate; cook 30–60 seconds more if you prefer fully set.

Prepare potato: Peel (optional) and grate 1 medium russet potato using a box grater. Place grated potato in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible — about 1–2 minutes of twisting. This step ensures crispness.

Season and shape: Transfer the dried grated potato to a bowl and toss with 1/2 tsp salt and 1/4 tsp black pepper.

Cook: Heat a 10-inch skillet over medium-high and add 2 tablespoons vegetable oil. When oil shimmers, spread the grated potato in an even layer about 1/2-inch thick. Press down with a spatula. Cook without stirring until the bottom is deeply golden and crispy, about 6–8 minutes. Flip in sections (or invert onto a plate, add a little more oil to the pan, then slide potato back to brown the other side) and cook another 5–7 minutes until crisp and cooked through. Transfer to plate and keep warm.

Make batter: In a medium bowl whisk together 1/2 cup all-purpose flour, 3/4 tsp baking powder, 1 tsp sugar and 1/8 tsp salt. In a separate bowl whisk 1/2 cup milk, 1 egg and 1 tablespoon melted butter. Pour wet into dry and stir gently until just combined; a few small lumps are fine. Let rest 5 minutes.

Cook pancakes: Heat a griddle or nonstick skillet over medium and brush with 1 teaspoon oil or a little butter. Pour ~1/4 cup batter per pancake onto the hot surface, leaving space between. Cook until bubbles appear on the surface and edges look set, about 2–3 minutes. Flip and cook 1–2 minutes more until golden and cooked through. Keep pancakes warm in a low oven (about 200°F / 95°C) while finishing the batch.

Serve: Stack pancakes and top with 1 tablespoon butter and 2 tablespoons maple syrup, or serve syrup on the side.

Prepare fruit: Quarter 3 strawberries, measure 1/4 cup blueberries and 1/4 cup diced pineapple. Combine in a small bowl.

Optional dressing: If using, toss fruit with 1 tablespoon orange juice or a teaspoon of honey and a squeeze of lemon to brighten. Garnish with mint leaves if desired. Chill until ready to serve.

Plate: Place the prepared eggs on a plate alongside your chosen accompaniment (one of: hash browns, pancakes, or fruit cup). Add a pat of butter to pancakes or a small ramekin of ketchup/hot sauce for eggs and hash browns if desired.

Timing tips: If cooking multiple components, start with hash browns (longest), keep warm in a low oven, then cook pancakes and keep warm, and finish eggs last so they are served hot and at the desired doneness.