Stewed Or Pan-fried Egg Recipe

Bring eggs to room temperature

If eggs are refrigerated, let them sit at room temperature for 10–15 minutes. Room-temperature eggs cook more evenly and are less likely to break when added to heat.

Gently crack each egg into a small bowl or ramekin. This makes sliding them into the pan more controlled and allows you to check for shells.

Lightly season each egg bowl with a small pinch of salt and a crack of black pepper (reserve most of the salt for after cooking if you prefer).

Preheat pan

Place a nonstick or well-seasoned skillet over medium-low to medium heat. Add the oil and 1 tablespoon of butter and let the butter melt and foam gently. The mixture should shimmer but not burn.

Add the sliced garlic to the pan and cook for 30–45 seconds until fragrant and just starting to color. Remove garlic if you prefer it crisp, or leave it for flavor.

Pan-fry the eggs

For sunny-side-up style: gently slide each egg from its bowl into the skillet, spacing them apart. Cook on medium-low heat for 3–4 minutes until whites are set but yolks remain runny. If you prefer the tops set, spoon hot fat over the whites or cover the pan for 30–60 seconds.

For over-easy/medium: once whites are set (about 3–4 minutes), carefully flip each egg with a spatula and cook 10–30 seconds for over-easy or 30–60 seconds for over-medium. Remove from pan when done to your preference.

Taste and season with the remaining salt and pepper immediately after removing from pan to avoid drawing out too much moisture while still in the skillet.

If using chives or grated cheese, sprinkle them on right after plating so they warm but don’t overcook.

Prepare stewing liquid

After melting the remaining 1 tablespoon butter in the pan used for aromatics, add the white wine (if using) and let it reduce 30 seconds. Add the stock and water and bring to a gentle simmer over medium heat.

Reduce heat to low so the liquid is barely simmering (small bubbles, not a rolling boil). Taste and adjust seasoning — add a small pinch of salt and pepper if needed.

Gently slide each egg from its ramekin into the simmering liquid, spacing them so they don't touch. Spoon some of the hot liquid over the whites once or twice to help them set, or cover the pan with a lid to gently poach the tops.

Cook gently for 4–6 minutes for runny yolks, 6–8 minutes for firmer yolks. The whites should be set but tender.

Use a slotted spoon to lift eggs from the liquid, drain briefly on a paper towel, and transfer to plates. Season with salt and pepper to taste.

Finish with a squeeze of lemon juice over the plated eggs for brightness. Sprinkle crumbled feta or grated Parmesan if desired. Serve immediately on toast, sautéed greens, rice, or as desired.

Clean up: wipe pan while still warm to remove any stuck-on bits; if garlic was left in, be mindful of residual flavor for future use.