Egg Recipe

Prepare eggs

Crack the 4 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Whisk vigorously with a fork or whisk until the mixture is uniform in color and slightly frothy, about 30–45 seconds.

Heat pan

Place a nonstick skillet over medium-low heat. Add 1 tablespoon unsalted butter and let it melt, swirling the pan to coat the surface. Heat until the butter foams but does not brown, about 30–45 seconds.

Cook eggs

Pour the whisked eggs into the warmed skillet. Let them sit undisturbed for about 10–15 seconds until the edges begin to set. Using a heatproof spatula, gently push the cooked edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Continue gently folding and pushing every 10–15 seconds until the eggs are mostly set but still slightly glossy and creamy, about 1.5–2 minutes total (adjust time for firmer eggs).

Finish

Remove the skillet from heat just before the eggs reach your desired doneness—the residual heat will finish cooking. Add an additional small pat of butter if desired and fold it in for extra silkiness, about 5–10 seconds. Taste and adjust seasoning with a small pinch more salt and pepper if needed.

Transfer the eggs to a plate. Sprinkle 1 tablespoon chopped fresh chives and 2 teaspoons grated Parmesan cheese over the top. Add hot sauce to taste (about 1 teaspoon) if you like a little heat. Serve immediately.