Two Eggs Recipe

Bring ingredients to room temperature

If eggs were refrigerated, let them sit at room temperature for 10 minutes. This helps them cook more evenly. Measure and have butter and optional oil ready.

Crack both eggs into a small bowl or ramekin, one at a time, to check for shells and ensure yolks remain intact. Set aside.

Heat pan and fat

Place a small nonstick or well-seasoned skillet over medium-low heat. Add the butter and optional oil. Let the butter melt and foam but not brown, about 30–60 seconds. The oil helps keep the butter from burning.

Add eggs

Gently slide the eggs from the bowl into the skillet, keeping them slightly apart. Reduce heat to low if the butter is sizzling strongly; you want gentle cooking so whites set without overcooking the yolks.

Season

Sprinkle the salt and black pepper evenly over the eggs while the whites begin to set.

Cook to desired doneness

For sunny-side-up: cook undisturbed on low for 3–4 minutes, until whites are set but yolks are runny and the edges are just beginning to lift. For over-easy: cook 2–3 minutes until whites are mostly set, then carefully slide a spatula under each egg, flip gently, and cook 15–30 seconds more for a runny yolk. For over-medium: 45–60 seconds after flipping. For over-hard: 1.5–2 minutes after flipping, until yolks are fully set.

Finish and serve

Remove the eggs from the pan using a spatula and transfer to a plate. Taste and adjust seasoning if needed. Sprinkle optional chopped chives or parsley and add a few drops of hot sauce if using.

Turn off heat, wipe the skillet once cool, and wash any bowls or utensils used.