Here’s a simple guide for cooking eggs in a pan—covering several classic styles. 🥚🍳
1. Fried Eggs
Ingredients
- 1–2 eggs
- 1 tsp butter or oil
- Salt and pepper
Instructions
- Heat butter or oil in a non-stick skillet over medium heat.
- Crack eggs into the pan.
- Cook until whites are set:
- Sunny side up: Cook without flipping, yolk remains runny.
- Over easy: Flip carefully and cook 20–30 seconds more.
- Over medium: Flip and cook 1 minute for slightly firm yolk.
- Over hard: Flip and cook 2–3 minutes until yolk is fully cooked.
- Season with salt and pepper.
2. Scrambled Eggs
Ingredients
- 2–3 eggs
- 1–2 tbsp milk or cream (optional for creamier eggs)
- 1 tsp butter
- Salt and pepper
Instructions
- Beat eggs (and milk) until smooth.
- Heat butter in a pan over medium-low heat.
- Pour in eggs. Let sit 20 seconds, then gently stir with a spatula.
- Cook slowly, stirring occasionally until creamy and set.
- Season and serve immediately.
3. Omelette
Ingredients
- 2–3 eggs
- 1 tsp butter
- Fillings: cheese, veggies, ham, herbs
Instructions
- Beat eggs with a pinch of salt.
- Melt butter in a non-stick skillet over medium heat.
- Pour eggs into pan, swirl to coat evenly.
- As edges set, gently lift and tilt pan so uncooked eggs flow underneath.
- Add fillings on one half, fold, and cook 1–2 minutes more.
- Slide onto a plate and serve.
Tips
- Low and slow: Cooking eggs on medium-low heat prevents toughness.
- Non-stick pan: Makes flipping and stirring easier.
- Butter vs oil: Butter gives richer flavor; oil prevents sticking.
- Experiment: Add herbs, cheese, or spices for extra flavor.
I can also provide a pan-cooked breakfast platter recipe using eggs, bacon, and veggies, all in one pan if you want a full meal.
Do you want me to give that version?
