Two Eggs Your Style Recipe

Bring eggs to room temperature for about 5–10 minutes if you have time (this helps even cooking). Gather tools: nonstick or cast-iron skillet, spatula, small bowl, fork or whisk, and a plate.

Measure and have optional mix-ins ready (chives chopped, cheese shredded, avocado sliced, toast prepared).

Heat pan

Place a 8–10-inch skillet over medium heat. Add 1 tablespoon butter and 1/2 tablespoon oil (oil prevents butter from burning). Swirl to coat and heat until butter foams but does not brown, about 1 minute.

Crack eggs

Crack each egg into a small bowl or ramekin (this makes it easier to slide into the pan without breaking yolks). Season each egg lightly with a pinch of the salt and a grind of pepper.

Cook eggs

Gently slide eggs into the skillet spaced slightly apart. For sunny-side up: reduce heat to low, cover the pan with a lid, and cook 2–3 minutes until whites are set but yolks remain runny. For over-easy: cook 2 minutes until whites mostly set, flip gently with a thin spatula, and cook 20–30 seconds more. For over-medium: flip after ~2 minutes and cook 45–60 seconds. For over-hard: flip after 2 minutes and cook 1.5–2 minutes, breaking yolks if desired.

If you want melted cheese: sprinkle shredded cheddar over the eggs immediately after flipping (or while covered for sunny-side) so it melts into the whites.

When eggs reach desired doneness, transfer to plate. Finish with remaining salt (adjust to taste) and black pepper, and optional chives, hot sauce, or sliced avocado.

Beat eggs

Crack the two eggs into a bowl, add 1/8 teaspoon salt (part of the 1 tsp total) and a pinch of pepper. Beat vigorously with a fork or whisk until uniformly yellow and slightly frothy (about 20–30 seconds).

Heat pan

Place skillet over medium-low heat and add 1 tablespoon butter. Let butter melt and foam but not brown.

Cook eggs gently

Pour beaten eggs into the skillet. Let sit undisturbed for 10–15 seconds until edges begin to set, then using a spatula, push the set edges toward the center while tilting the pan to allow uncooked egg to flow outward. Continue folding gently until mostly set but still slightly glossy for soft curds (about 1–2 minutes). For firmer scramble, cook an additional 20–30 seconds.

During the last few seconds, stir in optional shredded cheddar and chives. Taste and adjust seasoning with the remaining salt and pepper. Remove from heat while slightly underdone — residual heat will finish them.

Prepare water

Fill a shallow saucepan with 3–4 inches (about 800 ml) of water and bring to a gentle simmer (small bubbles), not a rolling boil. Add 1 teaspoon vinegar (optional) to help coagulation.

Crack and swirl

Crack one egg into a small ramekin. Use a spoon to stir the simmering water to create a gentle vortex, then slide the egg from the ramekin into the center of the vortex. Repeat for the second egg if space allows, or poach sequentially.

Poach

Let eggs cook undisturbed for 3 minutes for runny yolks, 3.5–4 minutes for medium. Use a slotted spoon to lift and gently drain the egg.

Transfer to a paper towel-lined plate briefly to remove excess water, then to serving plate. Season with salt, pepper, and garnish as desired.

Serve the two eggs your chosen style immediately with optional toast (butter the toast if desired), sliced avocado, extra chives, and hot sauce on the side.

Leftovers: eggs are best eaten immediately. If necessary, store cooled eggs in an airtight container in the refrigerator for up to 24 hours and gently reheat; fried and poached eggs will change texture after reheating.