Ingredients
Equipment
Method
- Crack the eggs into a small mixing bowl and whisk thoroughly with a pinch of sea salt until the mixture is smooth and slightly frothy, about 15 seconds.
- Place a non-stick skillet over very low heat and add the butter, allowing it to melt gently and foam without browning, which takes about 30 seconds. You should smell a rich, nutty aroma.
- Pour the whisked eggs into the warm skillet and let them sit undisturbed for about 10 seconds until they just start to set around the edges.
- Using a silicone spatula, gently fold the eggs from the edges toward the center, making slow, deliberate motions. Continue folding gently for about 2-3 minutes, ensuring the eggs remain soft and creamy, with no browning.
- As the eggs become just barely set and appear glossy and slightly runny, stir in the cream, folding it in gently to add richness. Remove the skillet from heat immediately to prevent overcooking.
- Transfer the eggs to a plate, allowing residual heat to finish setting the curds. Let sit for 30 seconds, then sprinkle with freshly ground black pepper and chopped herbs if desired.
- Serve immediately while the eggs are warm, tender, and silky, ideally paired with toast or your favorite breakfast sides.
Notes
For the creamiest texture, keep the heat very low and fold gently. Removing from heat just before fully set ensures the eggs stay silky and moist.