Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main
Method
Main
Prepare
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.
Heat the pan
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).
Cook the eggs
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.
Finish and season
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.
Serve
Transfer the eggs immediately to a warm plate to prevent overcooking. Serve hot on toast, alongside breakfast items, or on their own.