Two Eggs Recipe

Time10m

Serves1

Make Two Eggs Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Bring eggs to room temperature
If possible, let the eggs sit at room temperature for 5–10 minutes before cooking. This helps them cook evenly. While they sit, gather butter/oil, salt, pepper and any optional garnish.
2
Preheat pan
Place a nonstick or well-seasoned skillet over medium-low to medium heat and add the butter or oil. Heat until the butter is melted and foaming or the oil shimmers, about 30–60 seconds. Reduce heat to low–medium so the eggs cook gently and don’t brown too quickly.

3
Crack eggs
Crack the two eggs into a small bowl or cup (one at a time) to check for shells and ensure yolks remain intact. This also makes it easier to slide them into the pan.
4
Add eggs to pan
Gently slide the eggs from the bowl into the warmed skillet, leaving a little space between them. If you prefer scrambled, beat the eggs with a pinch of salt and pepper before pouring into the pan.
5
Season
Sprinkle half of the salt and all of the pepper over the eggs immediately after adding them to the pan. This seasons the whites and yolks as they cook.
6
Cook to desired doneness
For sunny-side up: cook undisturbed for 3–4 minutes until whites are set but yolks are runny. For over-easy: cook 2–3 minutes until whites set, gently flip with a spatula, cook 15–30 seconds more. For over-medium: flip and cook 45–60 seconds more. For over-hard: flip and cook 1–2 minutes until yolk is fully set. For scrambled: gently stir and fold the eggs as they set for 1–2 minutes until mostly set but still soft, then remove from heat (they will finish cooking off heat).
7
Finish seasoning
Taste a small portion; sprinkle the remaining salt if needed. Add grated cheese over eggs in the last 20–30 seconds of cooking if using so it melts.

8
Transfer the eggs to a plate using a spatula. Sprinkle with chopped chives or parsley if desired and an additional pinch of black pepper. Serve immediately with toast or your preferred sides.
9
Clean-up: wipe the skillet while warm or let cool and wash. Store any leftover cooked eggs in an airtight container in the refrigerator and eat within 1–2 days.