Crack the 2 large eggs into a small bowl. Add 1 tablespoon cold water and a pinch (about 1/4 teaspoon) of fine sea salt. Whisk briskly until the whites and yolks are fully combined and the mixture is slightly frothy. This water helps make the eggs tender and slightly fluffy.

Prepare

Place a nonstick skillet (8-inch works well) over medium-low heat. Add 1 tablespoon unsalted butter and let it melt, swirling the pan so the butter coats the surface. Heat until the butter foams but does not brown (about 30–45 seconds).

Heat the pan

Pour the whisked eggs into the skillet. Let them sit undisturbed for about 10–15 seconds until the edges begin to set. Using a silicone spatula, gently push the set edges toward the center, tilting the pan to allow the uncooked egg to flow to the edges. Continue this gentle folding motion every 10–15 seconds until the eggs are mostly set but still slightly glossy and creamy—about 1.5 to 2 minutes total depending on heat.

Cook the eggs

Remove the pan from the heat when the eggs are softly set (they will continue to cook from residual heat). Sprinkle with the remaining pinch of sea salt if needed and 1/4 teaspoon freshly ground black pepper. Stir in 1 teaspoon chopped fresh chives if using. Give a final gentle fold to combine.

Finish and season

Transfer the eggs immediately to a warm plate to prevent overcooking. Serve hot on toast, alongside breakfast items, or on their own.

Egg Recipe

Frequently paired with

Local Coupons