Farm Fresh Eggs Recipe

Time15m

Serves1

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Ingredients

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1
Bring ingredients to temperature
Remove the eggs and milk from the refrigerator and let them sit at room temperature for 5–10 minutes. This helps them cook more evenly.
2
Whisk eggs
Crack the 2 eggs into a medium bowl. Add the 2 tablespoons whole milk and a pinch (about 1/8 tsp) of the kosher salt. Whisk vigorously until the yolks and whites are fully combined and the mixture is slightly frothy, about 20–30 seconds.
3
Heat pan
Place a nonstick skillet over medium-low heat. Add 1 tablespoon unsalted butter and allow it to melt and foam, about 30–45 seconds. Tilt the pan so the butter coats the surface.
4
Cook eggs
Pour the whisked eggs into the warm skillet. Let them sit, undisturbed, for 10–15 seconds until the edges just begin to set. Using a silicone spatula, gently push the set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Continue this gentle folding and tilting motion every 10–15 seconds for 1.5–2 minutes until the eggs are mostly set but still slightly creamy. Total cook time will be about 2–3 minutes depending on heat and pan.
5
Finish and season
Remove the pan from the heat just before the eggs reach your desired doneness; residual heat will finish them. Stir in 1/4 teaspoon freshly ground black pepper and the remaining 7/8 teaspoon kosher salt if needed (taste and adjust). Fold in any optional cheese now so it melts slightly.

6
Add fresh herbs and toppings
Transfer the eggs to a warm plate. Sprinkle 1 tablespoon chopped fresh chives over the eggs and the optional 2 tablespoons grated cheese if not added earlier. Arrange sliced avocado (1/2) on the side, and add hot sauce to taste (about 1 teaspoon) if using.
7
Serve
Serve immediately while warm with toast or a side salad. Enjoy your farm fresh eggs.