Eggs Any Style Recipe

Bring all ingredients to hand. If using chives, finely chop and set aside. If serving toast, butter bread and keep warm or toast at this time.

Decide which style you want (fried, scrambled, soft-poached, hard-poached, or omelet). Follow the matching subsection below for step-by-step instructions.

Heat pan

Place a nonstick or well-seasoned skillet over medium-low heat. Add 1 tbs unsalted butter and 1 tbs olive oil (or 2 tbs butter total) and let it melt and foam but not brown.

Crack eggs

Crack eggs into a small bowl one at a time (this prevents shells and lets you slip them into the pan gently).

Slide eggs gently into the skillet, leaving space between them. Season each with a pinch of salt and a grind of black pepper.

For sunny-side up: cook undisturbed on medium-low for 2–4 minutes until whites are set but yolks are runny. Reduce heat if whites begin to brown.

For over-easy/medium/hard: when whites are mostly set (about 2–3 minutes), carefully slide a spatula under each egg and flip. For over-easy: cook 10–20 seconds more (yolk runny). Over-medium: 30–45 seconds (slightly set yolk). Over-hard: 1–2 minutes (fully set yolk).

Transfer eggs to plate, sprinkle with remaining salt and pepper and chopped chives if using. Serve immediately with toast.

Beat eggs

Crack 3–4 eggs into a bowl (adjust quantity per person). Add 2 tbs milk or cream, a pinch of salt and pepper. Whisk until uniform and slightly frothy.

Heat pan

Heat a nonstick skillet over low to medium-low heat and add 1 tbs unsalted butter. Let it melt and foam without browning.

Pour egg mixture into the pan. Let it sit for about 10–20 seconds until edges begin to set, then using a silicone spatula, gently push the eggs from the edges to the center, forming soft curds.

Continue folding gently, removing the pan from heat occasionally to slow cooking for creamier curds, until eggs are mostly set but still slightly glossy—about 2–4 minutes total.

If using, sprinkle 1/2 cup shredded cheese over eggs and fold in off the heat. Season with additional salt, pepper and chopped chives. Serve promptly with toast.

Prepare water

Fill a wide shallow saucepan with 3–4 inches of water. Add 1 tsp salt and bring to a gentle simmer (small bubbles, not a rolling boil). You may add 1 tbs white vinegar to help coagulate whites (optional).

Crack & create whirlpool

Crack each egg into a small ramekin or cup. Using a spoon, stir the simmering water to create a gentle whirlpool (for single eggs only).

Slip the egg from the ramekin into the center of the whirlpool. For multiple eggs, lower them carefully into separate parts of the pan without stirring. Poach for 3–4 minutes for runny yolk, 5–6 minutes for firmer yolk.

Use a slotted spoon to lift the egg, blot gently on a clean kitchen towel or paper towel to remove excess water. Season with salt, pepper and chives. Serve immediately.

Beat eggs

Crack 3 large eggs into a bowl, add a pinch of salt and pepper and whisk until homogeneous. For a slightly creamier omelet, whisk in 1 tbs milk or cream.

Heat pan

Warm a nonstick 8–10 inch skillet over medium-low heat and add 1 tbs unsalted butter. Swirl until butter coats the pan and begins to foam.

Pour eggs into the pan and let sit briefly until edges begin to set. Using a spatula, pull the set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Repeat until top is mostly set but slightly moist.

If using fillings (cheese, herbs), add them to one half of the omelet. Fold the other half over the fillings and slide the omelet onto a plate. Garnish with chives and serve immediately.