Chicken Eggs Recipe

Bring water to boil

Fill a medium saucepan with enough water to cover the eggs by about 1 inch (2.5 cm). Bring the water to a gentle boil over medium-high heat.

Add eggs and cook

Using a spoon, gently lower the 4 eggs into the boiling water. Start timing: for soft-boiled runny yolks cook 5–6 minutes; for medium-set yolks cook 7–8 minutes; for firm hard-boiled yolks cook 9–12 minutes.

Cool and serve

When time is up, transfer eggs immediately to a bowl of ice water or run under cold tap for 2–3 minutes to stop cooking. Peel and season with salt and pepper to taste. Serve whole or halved.

Prep eggs

Crack the 4 eggs into a bowl. Add 2 tablespoons milk or water (optional for creamier texture), 1/2 teaspoon black pepper and 1 teaspoon salt (or to taste). Whisk until combined and slightly frothy.

Cook

Heat 1 tablespoon butter or oil in a nonstick skillet over medium-low heat until melted and shimmering. Pour in the beaten eggs. Allow to sit undisturbed for about 20–30 seconds, then gently push the eggs from the edges toward the center with a spatula, forming soft curds. Continue folding occasionally until eggs are mostly set but still moist, about 2–3 minutes total.

Finish and serve

Remove skillet from heat while eggs are slightly underdone (they'll finish from residual heat). Stir in chopped fresh herbs if using. Adjust seasoning with additional salt and pepper to taste and serve immediately.

Heat pan

Heat 1 tablespoon butter or oil in a nonstick skillet over medium heat until hot but not smoking.

Crack and cook

Crack each egg directly into the skillet (or crack into a small bowl first then slide in). Cook until whites are set and edges are lightly crisp, about 2–3 minutes for sunny-side up. For over-easy, carefully flip and cook an additional 20–30 seconds; for over-medium 45–60 seconds; for over-hard 90 seconds or until yolk is fully set.

Season and serve

Season with salt and pepper to taste and serve immediately.