Two Eggs Recipe

Prep

Crack the 2 large eggs into a small bowl. Add 1 tablespoon of whole milk or cream (optional), 1/4 teaspoon of black pepper, and a pinch of the 1 teaspoon salt (reserve most salt for finishing). Whisk vigorously until yolks and whites are fully combined and mixture is slightly frothy (about 15–30 seconds).

Heat pan

Place a nonstick skillet over medium-low heat. Add 1 teaspoon unsalted butter and let it melt, swirling to coat the pan. The butter should foam gently but not brown; adjust heat so the pan is warm but not hot.

Cook

Pour the beaten eggs into the skillet. Let them sit, undisturbed, for about 10–15 seconds until edges begin to set. Using a silicone spatula, push the eggs from the edges toward the center in gentle folds, letting uncooked egg run to the pan surface. Continue folding every 10–15 seconds until eggs are mostly set but still slightly glossy and creamy—about 1.5–2 minutes total for soft-scrambled texture. For firmer eggs, cook an additional 30–60 seconds.

Finish

Remove the skillet from the heat just before the eggs are fully dry; residual heat will finish cooking. Taste and add the remaining salt (to taste — use the reserved portion of the 1 teaspoon). Give a final gentle stir to combine and transfer the eggs to a warm plate to prevent overcooking.

Top the eggs with the chopped fresh chives or parsley (1 teaspoon) and freshly ground black pepper if desired. Serve immediately with 1 slice of toast or crusty bread for a simple side or light dessert-style breakfast. Enjoy while warm.