Eggs Recipe

Crack and whisk

Crack the 4 large eggs into a medium mixing bowl. Add 2 tablespoons whole milk, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Using a fork or whisk, beat vigorously until the mixture is uniform in color and slightly frothy (about 20–30 seconds).

Prep pan and heat

Place a nonstick skillet (8–10 inch) over medium-low heat. Add 1 tablespoon unsalted butter and let it melt and foam, swirling to coat the pan. The butter should be warm but not browned; reduce heat if it starts to brown.

Pour and wait

Pour the beaten eggs into the warm skillet. Let them sit undisturbed for 10–15 seconds so the edges begin to set.

Gently stir and fold

Using a silicone spatula, gently push the set edges toward the center and tilt the pan so uncooked egg flows to the edges. Continue this slow folding motion every 10–15 seconds. Maintain low heat — the goal is creamy curds, not fast browning. Total cooking should take about 2–3 minutes depending on heat and pan.

Finish

When the eggs are mostly set but still slightly glossy and soft, remove the pan from the heat. Residual heat will finish cooking them. Taste and adjust seasoning with a pinch more salt or pepper if needed.

Transfer the eggs to a warm plate. Sprinkle 1 tablespoon chopped fresh chives and 2 tablespoons grated cheese over the top if using. Add hot sauce to taste. Serve immediately.