Ingredients:

  • 4 large eggs
  • 2 Tbsp heavy cream (or whole milk)
  • 1 Tbsp unsalted butter (plus extra for finishing)
  • 1/4 tsp fine sea salt (or to taste)
  • Freshly ground black pepper (to taste)
  • 1 tsp finely snipped chives (Optional Garnish)

Instructions:

  1. Gently crack eggs into a bowl. Add the cream/milk, initial salt, and pepper. Whisk vigorously until the yolks and whites are fully incorporated and the mixture is pale yellow and slightly frothy. Do not over-whisk to incorporate air; aim for smoothness.
  2. Place a small, non-stick frying pan over low heat (this is crucial). Add 1 tablespoon of butter and allow it to melt slowly until just shimmering; do not let it brown.
  3. Pour the egg mixture into the warmed pan. Let it sit undisturbed for about 30 seconds until the very edges just begin to set.
  4. Using a silicone spatula, gently push the cooked egg from the edges towards the centre, tilting the pan to allow the uncooked egg to flow underneath. Perform this action slowly and continuously.
  5. Continue the slow scraping and folding action, ensuring you scrape the bottom of the pan frequently to prevent scorching. The eggs should slowly start to form soft, wet curds.
  6. When the eggs are mostly set but still look slightly wet and glossy (like a thin custard), remove the pan immediately from the heat source. The residual heat will finish the cooking.
  7. Finish by stirring in a small knob (about ½ teaspoon) of cold, unsalted butter just off the heat. This adds sheen and stops the cooking process instantly.
  8. Taste and adjust salt/pepper if necessary. Serve immediately onto warm plates, garnished with fresh chives.