Two Pasture-raised Eggs Any Style Recipe

General prep

Bring eggs to room temperature if possible (take them out of the fridge 10–15 minutes before cooking). Gather butter, oil, salt, pepper and optional chives.

Fried (sunny-side or over-easy/medium/hard)

Heat a 8–10 inch nonstick or well-seasoned skillet over medium-low to medium heat for 1–2 minutes. Add 1 tsp olive oil and 1 tsp butter; swirl until butter melts and foams but not browned. Crack both eggs into a small bowl or ramekin (keeps yolks intact). Gently slide eggs into the skillet, spacing them apart. For sunny-side: cover pan with a lid and cook 2½–4 minutes, until whites are set but yolks remain runny; remove lid at the end and season with a pinch of salt and pepper and the snipped chives. For over-easy: let whites set about 2–3 minutes, gently flip each egg with a spatula, cook 15–30 seconds more for a runny yolk. For over-medium: flip and cook 45–60 seconds for a partially set yolk. For over-hard: flip and cook 90–120 seconds until yolk is firm. Transfer eggs to a plate using a spatula and finish with another small pinch of salt and pepper.

Soft-boiled (alternative)

Bring a small pot of water to a gentle boil. Reduce to a simmer, then lower eggs into water with a slotted spoon. Cook 6 minutes for jammy-yolk, 7 minutes for slightly firmer. Immediately transfer eggs to an ice bath for 1 minute to stop cooking, then gently crack and peel. Season with salt and pepper and optional chives.

Poached (alternative)

Fill a wide shallow pan with 3 inches of water, add 1 tsp vinegar (optional) and bring to a gentle simmer. Crack each egg into a small cup. Create a gentle whirlpool with a spoon, slip one egg in, then the other, and cook 3 minutes for a runny yolk or 4 minutes for slightly firmer. Remove with a slotted spoon, drain briefly on paper towel, season with salt, pepper and chives.

Scrambled (alternative)

Crack eggs into a bowl, add a pinch of salt and whisk until homogenous. Heat skillet over low heat and add 1 tsp butter. Pour eggs into pan and let sit 10–15 seconds, then gently stir with a spatula, folding eggs until soft curds form, about 1–2 minutes. Remove from heat when still slightly glossy (carryover cooking will finish them). Season and top with chives.

Toast bread to your desired level. Spread 1 tsp butter on toast while warm. If serving avocado, season slices with a pinch of salt and a little pepper. Plate eggs on or beside the toast, add avocado and a few drops of hot sauce or salsa if using.