Total Time
10 minutes
Difficulty
Easy
Servings
2 people
Ingredients
- 4 large eggs
- 2 tablespoons milk or cream
- 1 tablespoon butter
- Salt to taste
- Black pepper to taste
- Fresh chives (optional, for garnish)
Instructions
- Crack the eggs into a bowl. Add milk or cream, salt, and pepper. Whisk together until well combined and slightly frothy.
- Heat a non-stick pan over medium-low heat. Add butter and let it melt, swirling to coat the pan evenly.
- Pour the egg mixture into the pan. Let it sit for about 20 seconds without stirring.
- Using a rubber spatula, gently push the eggs from the edges toward the center, creating soft folds. Continue this process slowly.
- When the eggs are mostly set but still slightly runny (they'll continue cooking off heat), remove from heat.
- Immediately transfer to plates, garnish with fresh chives if desired, and serve hot.
💡 Pro Tips
- Low and slow: Cook over medium-low heat for the creamiest texture.
- Don't overcook: Remove from heat when eggs are still slightly wet - they'll finish cooking from residual heat.
- Fresh is best: Use the freshest eggs possible for the best flavor and texture.
- Experiment with add-ins: Try adding cheese, herbs, or vegetables for variety.