Two Eggs Your Way Recipe

For fried or sunny-side-up

Heat a nonstick skillet over medium heat. Add 1/2 tablespoon of the butter and let it melt and foam but not brown. Crack eggs into a small bowl one at a time and gently slide into the skillet, leaving space between them. Reduce heat to medium-low. Sprinkle with 1/8 tsp salt and a light grind of pepper. Cook uncovered until whites are set and yolks reach desired doneness: about 2–3 minutes for runny yolks (sunny-side-up). For over-easy, carefully flip with a thin spatula after whites set and cook 15–30 seconds more; for over-medium 45–60 seconds; for over-hard 90–120 seconds. Remove to plate and keep warm.

For scrambled

Crack eggs into a bowl, add remaining 1/2 tablespoon butter (softened or melted), 1/8 tsp salt and a pinch of pepper. Whisk until homogeneous and slightly frothy. Heat a nonstick skillet over medium-low, add remaining butter and let it melt. Pour eggs into skillet. Let sit undisturbed 10–15 seconds until edges begin to set, then gently push cooked edges toward center with a silicone spatula, folding the uncooked egg into the set portions. Continue folding until softly set but still moist, about 1–2 minutes. Taste and adjust seasoning. Remove from heat slightly before final desired doneness (carryover will finish cooking).

For poached

Bring a wide pot of water to a gentle simmer (small bubbles), about 2–3 inches deep. Add 1 tsp vinegar (optional) to help coagulate whites. Crack each egg into a small ramekin. Stir the water to create a gentle whirlpool and slip one egg into the center; repeat for second egg if pot allows (or poach sequentially). Poach 3–4 minutes for firm whites with runny yolks, 5 minutes for more set yolks. Remove with a slotted spoon, drain on paper towel, season with salt and pepper.

For boiled (soft or hard)

Place eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring to a rolling boil, then cover and remove from heat. Let stand: 4–5 minutes for soft-boiled with runny yolk, 9–12 minutes for hard-boiled. Immediately transfer eggs to an ice bath for 5 minutes before peeling.

Applewood-smoked bacon: Place bacon strips in a cold skillet so they sizzle evenly. Turn heat to medium and cook, turning occasionally, until crisp and browned, about 8–12 minutes depending on thickness. Transfer to paper towel to drain.

Pork sausage links: Heat a skillet over medium. Add sausage links and brown on all sides, turning frequently, 8–12 minutes, or until internal temperature reaches 160°F (71°C). If browning too fast, reduce heat and cover for a few minutes to cook through. Drain on paper towel.

Turkey sausage patties: Heat a skillet over medium and add patties. Cook 4–5 minutes per side until golden and cooked through (internal temp 165°F / 74°C). Drain on paper towel.

Canadian bacon: Heat a skillet over medium and add Canadian bacon slices. Cook 1–2 minutes per side until heated through and lightly browned. No extra oil usually needed.

Toast: While eggs are finishing, toast bread to desired color in a toaster or under broiler. Spread 1 tsp butter on each slice while hot.

Arrange two eggs on a warmed plate with the chosen accompaniment placed beside them. Sprinkle chopped chives over eggs if using and offer hot sauce on the side. Serve immediately.