Extra Egg Recipe

Bring ingredients to temperature

Remove eggs from the refrigerator 5–10 minutes before cooking so they come closer to room temperature. This helps them cook more evenly.

Prepare pan

Select a 8–10 inch nonstick or well-seasoned skillet. Place over medium-low heat and add the butter and oil. Let butter melt and foam gently; the oil raises the smoke point so the butter won't brown too fast. Total time: about 1–2 minutes.

Crack eggs

Crack both eggs into a small bowl or cup one at a time to check for shells and ensure yolks remain intact. This also makes it easy to pour them into the pan together and control placement.

Add eggs to pan

When the butter foam has settled and the pan surface is hot but not smoking, gently slide the eggs from the bowl into the skillet, keeping them slightly apart if you want distinct fried eggs, or closer if you prefer them to touch.

Season

Sprinkle 1/2 teaspoon of the salt and the freshly ground black pepper evenly over the eggs. Reserve the remaining salt for adjusting at the end if needed.

Choose doneness

For sunny-side-up: cover the skillet with a lid and cook 2–3 minutes over low heat until whites are set but yolks remain runny. For over-easy: cook uncovered 2 minutes until whites mostly set, then carefully flip with a thin spatula and cook 10–20 seconds more. For over-medium: after flipping cook 30–45 seconds. For over-hard: cook 1–2 minutes until yolks are fully set.

Finish and rest

When eggs reach desired doneness, remove from heat and immediately transfer to the plate or toast. Taste and add remaining salt as needed.

Add toppings

While eggs are hot, sprinkle with chopped chives or parsley and grated cheese. If using cheese, cover briefly (15–30 seconds) so it melts slightly.

Serve

Place eggs on toast, an English muffin, or alongside cooked grains. Add hot sauce or salsa to taste. Serve immediately.