Egg Recipe

Prepare pan

Place a nonstick or well-seasoned skillet over medium heat. Add 1 teaspoon neutral oil and 1 tablespoon butter. Heat until butter foams and stops sizzling aggressively but is still shimmering (about 1–2 minutes).

Crack eggs

Crack each egg into a small bowl or ramekin (one per bowl) to check for shells and ensure yolks stay intact.

Cook sunny-side

Gently slide eggs from bowls into the skillet, spacing them so they don't touch. Reduce heat to medium-low. Season each egg with a pinch (~1/8 tsp) of salt and a light grind of pepper. For sunny-side up, cover the pan with a lid and cook 2–3 minutes until whites are set but yolks remain runny. For over-easy, cook uncovered 1–2 minutes until whites are mostly set, flip carefully with a spatula, and cook 10–20 seconds more for a runny yolk, or 30–45 seconds for medium yolk.

Finish and serve

Slide eggs onto a plate. Optional: sprinkle chopped herbs, grated cheese, and a few drops of hot sauce. Serve immediately.

Beat eggs

Crack 2 eggs into a bowl. Add 1/8–1/4 tsp salt and a pinch of pepper. Whisk briskly until yolks and whites are combined and slightly frothy (about 20–30 seconds).

Heat pan

Place a nonstick skillet over low–medium-low heat. Add 1 tablespoon butter and let it melt and foam but not brown.

Cook gently

Pour beaten eggs into the warm pan. Let them sit untouched for 10–15 seconds until edges just begin to set. Using a silicone spatula, gently push set edges toward the center, allowing uncooked egg to flow to the pan. Repeat, folding and stirring every 10–15 seconds, until curds are soft and slightly moist (about 1.5–2.5 minutes total). Remove from heat just before fully set; residual heat will finish cooking.

Finish and serve

Season to taste with additional salt and pepper if needed. Stir in optional cheese and herbs off the heat. Serve immediately.

Prepare water

Fill a shallow saucepan with about 3 inches (7–8 cm) of water and bring to a gentle simmer over medium heat. Add 1 tsp white vinegar (optional) — it helps the white set faster.

Crack and create a vortex

Crack one egg into a small bowl. Using a spoon, stir the simmering water to create a gentle whirlpool, then gently slide the egg into the center of the vortex.

Poach

Let the egg cook undisturbed for 3 minutes for a runny yolk, or 3.5–4 minutes for a medium-set yolk. Use a slotted spoon to lift and briefly blot on a paper towel to remove excess water.

Finish and serve

Season with salt and pepper. Serve on toast or with desired accompaniments.

Bring to boil and cook

Place eggs in a saucepan and cover with cold water by about 1 inch (2.5 cm). Bring to a gentle boil over medium-high heat. Once boiling, reduce heat to maintain a gentle simmer and start timing: 6–7 minutes for soft-boiled (runny to jammy yolk), 9–12 minutes for hard-boiled (fully set yolk).

Shock and peel

Immediately transfer eggs to an ice bath for at least 5 minutes to stop cooking and make peeling easier. Tap and gently roll to crack the shell, then peel under running water if needed. Season and serve.