Two Eggs Of Choice Recipe

Bring ingredients together

Remove eggs from the refrigerator 5–10 minutes before cooking so they approach room temperature (this helps even cooking). Measure out butter, salt, pepper, and any optional garnishes.

If serving with toast, begin toasting or warming bread so it is ready when the eggs are done.

Heat pan

Place a nonstick or well-seasoned skillet over medium-low to medium heat. Add the butter and optional oil. Heat until butter is melted and begins to foam but not brown, about 1–2 minutes.

Crack eggs

Crack each egg into a small bowl or ramekin (one per egg) to check for shells and control placement. Gently slide eggs into the pan, spacing them slightly apart.

Cook sunny-side

For sunny-side up: cook gently over medium-low heat until whites are set but yolks remain runny, about 3–4 minutes. If you prefer the whites set faster, cover the pan with a lid for 30–60 seconds near the end.

Cook over-easy / over-medium / over-hard

For over-easy: when whites are mostly set (about 2–3 minutes), carefully flip each egg with a spatula and cook 10–20 seconds more for a runny yolk. For over-medium cook 30–45 seconds after flipping for a slightly jammy yolk. For over-hard cook 1–2 minutes after flipping until yolks are fully cooked.

Season the eggs immediately with a pinch of the kosher salt and a grind of black pepper while still in the pan or right after plating.

Beat eggs

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

Cook gently

Heat the skillet over low heat and add the butter. Once melted and foamy, pour in the beaten eggs. Let them sit undisturbed for about 10–15 seconds until the edges begin to set. Using a silicone spatula, gently push the eggs from the edges toward the center in slow folds. Continue folding and moving the eggs until soft curds form and eggs are just set but still moist, about 1–2 minutes total. Remove from heat while slightly underdone; residual heat will finish them.

Season to taste and fold in optional grated cheese or sprinkle with chives just before serving.

Transfer eggs to a plate. Add optional garnishes (chives, grated cheese). Serve immediately with toast or bread. Taste and adjust seasoning if needed.

Leftovers: refrigerate cooled eggs in an airtight container up to 3 days. Reheat gently over low heat or in a microwave at low power for short intervals.