Three Eggs Any Style Recipe

Bring eggs to room temperature

If eggs are refrigerated, let them sit at room temperature for 10–15 minutes before cooking. This helps even cooking and reduces risk of shell cracking for poaching.

Gather salt, pepper and chosen cooking fat. Have a plate and spatula or slotted spoon ready. If serving with toast, start bread in the toaster now.

Heat pan

Place a 8–10 inch nonstick or well-seasoned skillet over medium-low heat. Add 1 tbs butter or oil and let it melt and foam but not brown (about 1 minute).

Crack eggs

Crack the three eggs into a small bowl or ramekin one at a time to check for shells. Gently slide eggs into the skillet, spacing them slightly apart.

Season

Sprinkle a total of about 1/2 to 1/2 tsp salt and 1/4 tsp black pepper evenly over the eggs (adjust to taste).

Cook to desired doneness

For sunny-side-up: cook undisturbed 3–4 minutes until whites are set but yolks still glossy. For over-easy: once whites are mostly set (about 2–3 minutes), gently flip each egg with a spatula and cook 15–30 seconds more for a runny yolk. For over-medium: cook 45–60 seconds after flipping. For over-hard: cook 1.5–2 minutes after flipping until yolks are fully set.

Finish & serve

Remove eggs with a spatula to a warm plate. Taste and adjust salt/pepper. Garnish with chopped herbs and serve with toast or desired sides.

Beat eggs

Crack the three eggs into a bowl. Add 2 tbs milk or cream (optional) and a pinch (~1/4 tsp) of salt and pepper. Whisk vigorously until uniformly pale and slightly frothy, about 30 seconds.

Heat pan

Warm an 8–10 inch nonstick skillet over low-medium heat. Add 1 tbs butter and let it melt, coating the pan.

Cook gently

Pour the egg mixture into the skillet. Let it sit undisturbed for 10–15 seconds, then using a silicone spatula, gently push the eggs from the edges toward the center, forming large soft curds. Continue folding gently every 10–15 seconds until eggs are mostly set but still slightly glossy and creamy, about 2–3 minutes total.

Finish & serve

Remove pan from heat just before they reach the desired firmness (carryover heat will finish them). Season to taste with salt and pepper, garnish with herbs if using, and serve immediately with toast.

Bring water to a gentle simmer

Pour 1 liter of water into a wide shallow pan and add 1 tsp white vinegar (optional). Heat until the water is at a bare simmer with small bubbles (not a rolling boil).

Create a gentle whirlpool

Using a spoon, stir the water to create a gentle vortex. This helps the egg white wrap around the yolk for a neater poach.

Crack and slide eggs

Crack each egg into a small ramekin or cup. One at a time, slide an egg into the center of the vortex. For three eggs, you can poach in two batches or use a wider pan to accommodate all without crowding.

Cook

Let eggs poach undisturbed for 3–4 minutes for runny yolks, 4–5 minutes for medium, or 5–6 minutes for firm yolks.

Remove & drain

Use a slotted spoon to lift each egg, briefly rest on a paper towel to absorb excess water, then plate. Season with salt and pepper and garnish as desired.

If using toast, butter it and place under or alongside the eggs. Sprinkle chopped chives or parsley and offer hot sauce or ketchup at the table. Serve immediately while eggs are hot.