Restaurants›Wise Acre Eatery›Eggs Recipe

Eggs Recipe

Inspired by Wise Acre Eatery
Time10m
Serves1

(1 or 2)

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

For the eggs

Optional garnish / serving

Method

For the eggs

1

Bring ingredients to temperature

If eggs are refrigerated, take them out and let sit for 5 minutes so they approach room temperature; this helps even cooking. Measure out butter and have salt/pepper ready.

2

Heat the pan

Place a nonstick skillet over medium-low heat. Add the butter and let it melt and foam but not brown (about 30–45 seconds). Swirl to coat the pan evenly.

3

Crack and prepare eggs

Crack the eggs into a small bowl or ramekin (one at a time) to check for shells and to make them easier to slide into the pan. For 1 egg use one bowl; for 2 eggs use one larger bowl or two small bowls.

4

Cook the eggs

Gently slide the eggs from the bowl into the pan. Reduce heat to low. Cover the pan with a lid (optional) for 30–60 seconds if you prefer whites fully set and yolks slightly jammy. For sunny-side up: cook until whites are set but yolks are runny, about 2–3 minutes total. For over-easy: cook until whites set (about 2 minutes), carefully flip with a spatula, and cook 10–20 seconds more. For over-medium: flip and cook 30–45 seconds more. For over-hard: cook 1–2 minutes after flipping until yolk is firm.

5

Season

Season with a pinch of salt and freshly ground black pepper immediately after the eggs are in the pan or right after removing them to a plate.

6

Serve

Using a spatula, transfer the eggs to a plate. If using, sprinkle chopped herbs over the eggs and serve with toast or bread.