Le Uova Recipe

Prepare eggs

Crack the eggs into a medium bowl. Add the milk or cream, salt and pepper. Whisk gently until the whites and yolks are just combined and the mixture is slightly frothy—do not overbeat; you want some texture.

Heat the pan

Place a nonstick skillet (8–10 inch) over medium-low heat. Add the unsalted butter and allow it to melt slowly, swirling the pan to coat the bottom. The butter should foam but not brown.

Cook slowly

Pour the egg mixture into the warm pan. Let it sit undisturbed for 10–15 seconds until edges begin to set. With a flexible spatula, gently push the set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Repeat this gentle folding motion every 15–20 seconds.

Achieve creamy curds

Maintain low heat. Continue gently moving the eggs until they are mostly set but still glossy and slightly runny — this should take 3–5 minutes depending on heat and pan. Remove from heat while a little underdone; residual heat will finish them.

Finish with cheese

Immediately sprinkle the grated Parmigiano-Reggiano over the eggs and fold once or twice to incorporate; the cheese will melt into the curds, giving a silky texture and savory depth.

Plate the eggs onto warmed plates or over toasted bread slices if using. Drizzle lightly with extra virgin olive oil, sprinkle chopped chives on top, and add an extra crack of black pepper to taste.

Serve immediately while creamy. Leftovers will continue to cook and will lose their silky texture, so enjoy right away.