1 Egg Any Style Recipe

Preheat pan

Set a small nonstick or well-seasoned skillet over medium-low heat for about 1 minute so the pan warms evenly.

Add 1 teaspoon butter to the warm pan and let it melt, swirling to coat the cooking surface.

Crack the egg into a small bowl (optional) to check for shell and yolk condition, then gently slide it into the pan.

For sunny-side: cook undisturbed on medium-low for 2–3 minutes until the white is set but yolk remains runny. Season with a pinch of salt and pepper during the last 30 seconds. For over-easy: cook 2 minutes until whites mostly set, then carefully flip with a spatula and cook 10–20 seconds more for a runny yolk (longer if you prefer firmer yolk).

Remove the egg to a plate and, if using, sprinkle with chives, cheese, or a few drops of hot sauce. Serve immediately.

Crack the egg into a small bowl, add a pinch of salt and pepper, and beat with a fork until yolk and white are blended and slightly frothy (about 15–20 seconds).

Warm a small nonstick skillet over low to medium-low heat and add 1 teaspoon butter, swirling to coat.

Pour the beaten egg into the pan. Let it sit undisturbed for about 10–15 seconds, then using a spatula gently push the cooked edges toward the center, letting uncooked egg flow out. Repeat gently until mostly set but still slightly glossy, about 30–45 seconds total.

Remove from heat just before fully firm (carryover heat will finish it), and adjust seasoning. Top with chives or cheese if desired, and serve immediately.

Fill a small saucepan with about 3 cups (700 ml) water and bring to a gentle simmer (small bubbles), then reduce heat so it stays just below boiling.

Add a splash (1 tsp) of white vinegar to the simmering water (optional — helps the egg whites coagulate). Stir the water to create a gentle whirlpool.

Crack the egg into a small bowl, then gently lower it into the center of the whirlpool. Let it cook undisturbed for 3 minutes for a runny yolk, or 3.5–4 minutes for a slightly firmer yolk.

Use a slotted spoon to lift the poached egg, briefly drain on paper towel, season with salt and pepper, garnish if desired, and serve.

Place the egg in a small saucepan and cover with cold water by about 1 inch (2.5 cm).

Bring water to a rolling boil over medium-high heat. Once boiling, cover the pot and remove from heat. Let sit for 4–5 minutes for soft-boiled (runny to jammy yolk) or 9–12 minutes for hard-boiled (fully set yolk).

Immediately transfer the egg to an ice bath or run under very cold water for 1–2 minutes to stop cooking. Peel and season as desired, then serve.