2 Eggs Recipe

For 2 sunny-side-up eggs (side)

1. 1

   Prep

   Bring the eggs to room temperature for 5–10 minutes if you have time (this helps whites cook evenly). Grab an 8–10 inch nonstick or well-seasoned skillet, a spatula, a small bowl for cracking, and a lid for the pan.

2. 2

   Heat the pan

   Place the skillet on the stovetop over medium-low heat. Add the neutral oil (1 tsp) to the cold pan, then add the butter (1 tbs). Heat gently until the butter melts and foams but does not brown — you want the fat hot enough to sizzle gently but not smoking (medium-low; roughly 250–300°F if using an infrared thermometer).

3. 3

   Crack the eggs

   Crack each egg into the small bowl one at a time to check for shells. Hold the bowl just above the pan and gently slide each egg into the skillet, placing them slightly apart so the whites have room to spread without merging too much.

4. 4

   Set the whites

   Immediately reduce heat to low–medium-low. Tilt the pan slightly to pool the hot butter under the whites, then cover the skillet with the lid for 1½–3 minutes. The covered pan traps steam and gently cooks the tops of the whites while leaving yolks runny. Check after 90 seconds: whites should be opaque and mostly set while yolks remain soft.

5. 5

   Optional basting (for extra-set whites without flipping)

   If you prefer the tops of the whites more thoroughly set without steaming, use a spoon to baste: tilt the pan and spoon hot butter over the exposed whites repeatedly for 30–60 seconds until the whites are fully set but yolks still runny.

6. 6

   Season

   Season the eggs now while the surface is still hot: sprinkle a pinch of coarse salt and a little freshly ground black pepper over each egg to taste. If using chives, sprinkle the finely chopped chives over the eggs just before serving.

7. 7

   Finish and serve

   Use a thin spatula to carefully loosen the edges and lift the eggs from the pan to a warmed plate. Serve immediately as a side. If you want over-easy instead: after the whites are mostly set, gently flip each egg for 10–20 seconds to barely cook the yolk surface; then remove and season.