Ingredients
Scale
- 6 large eggs
- 3 tablespoons milk or cream
- 1 tablespoon unsalted butter
- Salt, to taste
- Black pepper, to taste
- Fresh chives or parsley, chopped (optional, for garnish)
- Optional: diced chicken ham or cooked turkey bacon
Instructions
- Crack the eggs into a medium bowl. Add milk or cream, salt, and black pepper. Whisk until the mixture is smooth and slightly frothy.
- Heat a non-stick skillet over low heat and melt the butter slowly. Avoid high heat to maintain control over cooking.
- Pour the beaten eggs into the pan and let them sit for a few seconds until the edges start to set.
- Stir gently in a circular motion, folding the eggs over themselves to form soft curds. Scrape the edges and bottom of the pan continuously.
- Alternate between briefly removing the pan from heat and returning it to prevent overcooking, ensuring a creamy texture.
- When the eggs are mostly set but still slightly runny, remove the pan from heat. Residual heat will finish cooking them.
- Adjust seasoning with additional salt and pepper if needed. Sprinkle chopped fresh herbs on top for garnish.
- Serve immediately, optionally alongside toasted bread, avocado, or turkey bacon. For extra creaminess, stir in a small knob of butter or an additional spoonful of cream just before serving.
Notes
For extra richness, add shredded cheese while cooking.
You can fold in sautéed vegetables or diced chicken ham for a more substantial meal.
Serve immediately to enjoy the optimal creamy texture.
- Prep Time: 5
- Cook Time: 7