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Ingredients
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Les oeufs
Method
Les oeufs
Prepare ingredients
Grate the Pecorino Romano finely so it measures about 3 tablespoons. Crack the eggs into a medium bowl. Measure and place the milk, salt, and pepper nearby. Have an extra small bowl or cup ready for tempering cheese if needed.
Beat eggs
Using a fork or whisk, beat the 4 eggs with the 2 tablespoons of whole milk until the mixture is uniformly pale and slightly frothy. This lightens texture and yields creamier curds. Stir in the measured 1/2 teaspoon of fine sea salt (if you prefer less salt, start with 3/4 tsp) and 1 teaspoon of freshly ground black pepper. Mix gently — do not overwork.
Melt butter
Place a nonstick or well-seasoned skillet (8–10 inch) over low heat. Add 2 tablespoons unsalted butter and let it melt slowly until foaming and just beginning to turn a pale golden color; do not brown. Keeping heat low is critical to gentle curds.
Cook eggs slowly
Pour the beaten eggs into the warmed skillet. Let them sit undisturbed for about 15–20 seconds until edges just begin to set. With a silicone spatula, gently scrape eggs from the edges toward the center, creating large soft folds. Continue this gentle folding and occasional pausing — aim for slow, rhythmic motion rather than constant stirring. Total cook time over low heat should be about 3–5 minutes for soft, creamy scramble; remove from heat when eggs are still slightly soft (carryover heat will finish them).
Incorporate cheese (cacio e pepe style)
When the eggs are mostly set but still moist (soft curds remain), sprinkle the 3 tablespoons of finely grated Pecorino Romano evenly over the eggs. Immediately tilt the pan off the heat and continue to gently fold the eggs and cheese together for 30–45 seconds so the cheese melts into the eggs without clumping. If the cheese seems to seize, add a teaspoon of warm water or a small knob of butter and fold to create a glossy, silky emulsion (this mimics the cacio e pepe technique of emulsifying cheese with starchy water).
Finish and season
Taste and adjust seasoning. Add the extra 1 tablespoon Pecorino Romano over the top for a stronger cheese flavor if desired. Finish with the 1 teaspoon coarse freshly cracked black pepper distributed evenly across the eggs to impart the characteristic peppery note of cacio e pepe. If using, sprinkle 1 tablespoon thinly sliced chives for color and mild oniony brightness.