Two Eggs Any Style Recipe

Choice and Prep

Decide which style you want: fried (sunny-side up or over-easy), scrambled, poached, or soft/ hard-boiled. Gather eggs and finish ingredients. Bring eggs to room temperature for 5–10 minutes if time allows (helps even cooking).

Fried — Sunny-Side Up

Heat a nonstick or well-seasoned skillet over medium-low heat. Add 1 tbs butter and let it melt, swirling to coat. Crack 2 eggs into a small bowl (separately to avoid shells), then gently slide them into the skillet. Cook low and slow for 3–4 minutes until whites are set but yolks still runny. Season with 1/8 tsp black pepper and 1/8 tsp salt. If you prefer whites fully set on top, cover the pan for the last 30–60 seconds.

Fried — Over-Easy / Over-Medium

Follow the sunny-side up steps. When whites are mostly set, gently flip eggs with a thin spatula and cook 15–30 seconds for over-easy (runny yolk) or 45–60 seconds for over-medium (slightly set yolk). Season immediately after removing from pan.

Scrambled

Crack eggs into a bowl, add 1/8 tsp salt, and beat until combined and slightly frothy. Heat skillet over medium-low, add 1 tbs butter. When butter foams, pour eggs in and let sit 10–15 seconds. Using a silicone spatula, gently push eggs from edges toward center, creating soft folds. Continue until soft curds form but still slightly glossy — about 2–3 minutes. Remove from heat just before fully set; residual heat will finish cooking. Season with remaining salt and pepper, and stir in minced chives.

Poached

Fill a saucepan with 3 inches of water and bring to a gentle simmer (not a rolling boil). Add 1 tsp white vinegar if available (optional, helps the white coalesce). Crack each egg into a small cup. Stir the water to create a gentle whirlpool and slip one egg into the center; cook 3 minutes for runny yolk or 4 minutes for medium. Remove with a slotted spoon and drain on a paper towel. Season with salt, pepper, and chives.

Boiled — Soft / Hard

For soft-boiled (runny yolk), bring a pot of water to boil, lower eggs in with a spoon, and boil 6 minutes for medium eggs at room temp. For hard-boiled, boil 9–11 minutes. Immediately transfer eggs to an ice bath for 5 minutes, then peel. Season and serve.

Finish & Serve

Plate the eggs. Add remaining pinch of salt and pepper to taste, sprinkle minced chives over the eggs. If using toast, butter the slice and serve alongside. Offer hot sauce on the side if desired.

Toast bread to desired doneness and spread 1/2 tsp butter. Serve on the side or use to sop up yolk. Add hot sauce to taste.