Farm Egg* Recipe

Bring pan to temperature

Place a 8–10 inch (20–25 cm) nonstick or well-seasoned skillet over medium-low heat. Allow the pan to warm for about 1–2 minutes so it is hot but not smoking.

Add butter

Add 1 tablespoon unsalted butter to the pan. Swirl to coat the cooking surface and let the butter melt until foam subsides but before it browns, 30–45 seconds.

Crack eggs

Crack 2 large eggs into a small bowl or ramekin (one at a time) to check for shells and ensure freshness.

Cook eggs

Gently slide the eggs from the bowl into the skillet. Cook on medium-low heat: for sunny-side-up, cover the pan with a lid and cook 3–4 minutes until whites are set but yolks still runny; for over-easy, cook 2–3 minutes until whites are mostly set, carefully flip with a spatula and cook 20–30 seconds more; for over-medium, flip and cook 45–60 seconds; for over-hard, cook 1.5–2 minutes after flipping until yolks are firm.

Season

Season the eggs with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper just after they finish cooking.

Finish and rest

Remove eggs from the pan with a thin spatula and transfer to a plate. Let rest 30 seconds so residual heat evens out.

Sprinkle 1 teaspoon chopped fresh chives or parsley over the eggs if desired. Serve immediately with toasted bread or roasted potatoes and a dash of hot sauce or salsa to taste.