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.
Eggs & Dairy
Optional Garnishes & Add-ins
Method
Preparation
Bring ingredients together
Remove eggs from the refrigerator 5–10 minutes before cooking so they come closer to room temperature (optional but helps even cooking). Assemble butter, milk/cream, salt and pepper near the stove.
Crack the 3 eggs into a medium mixing bowl, add 2 tablespoons milk or cream and a pinch (about 1/4 tsp) of the fine sea salt. Using a fork or whisk, beat vigorously until yolks and whites are fully combined and mixture is slightly frothy (about 15–30 seconds). Taste a small bit and adjust salt if needed.
Cooking - Eggs to Order (Scrambled / Over-easy guidance)
For soft, creamy scrambled eggs (recommended)
Place a nonstick skillet over medium-low heat. Add 1 tablespoon unsalted butter and let it melt but not brown (about 30 seconds). Pour the beaten eggs into the pan. Let sit undisturbed for 10–15 seconds until edges just begin to set. Using a silicone spatula, gently push the set edges toward the center while tilting the pan so uncooked egg flows to the edges. Continue folding and gently stirring every 10–15 seconds until large soft curds form and eggs are mostly set but still slightly glossy and moist (total cooking time 2–3 minutes). Remove the pan from heat while residual heat finishes them — they will continue to firm for 30–60 seconds. Season with freshly ground black pepper to taste and additional salt if needed. Stir in any grated cheese now if using, and let it melt into the eggs. Garnish with chopped herbs and serve immediately.
For over-easy / fried eggs
Heat the nonstick skillet over medium heat and add 1 tablespoon unsalted butter. When the butter foams, crack each egg carefully into the pan (or crack into a small cup and slide in). Reduce heat to medium-low. Cook until whites are set around the edges and mostly opaque on top (about 2–3 minutes). For over-easy, gently flip each egg with a spatula and cook 15–30 seconds more for a runny yolk, or 45–60 seconds for medium yolk. Season with salt and pepper and serve. For sunny-side up, do not flip — cover the pan with a lid for 30–60 seconds to finish whites if desired.
If you prefer drier, fully-set scrambled eggs, cook a bit longer over medium heat, stirring frequently until no glossy moisture remains.
Finishing & Serving