Eggs Recipe

Prep eggs

Crack the 4 large eggs into a medium mixing bowl. Add 2 tablespoons of whole milk, 1 teaspoon of fine sea salt, and 1/4 teaspoon of freshly ground black pepper. Whisk vigorously until mixture is uniform and slightly frothy, about 20–30 seconds. This aeration produces tender, slightly fluffy cooked eggs.

Heat pan

Place a nonstick skillet (8–10 inch) over medium-low heat. Add 1 tablespoon unsalted butter and let it melt gently. Swirl the pan so butter coats the surface but does not brown; the target pan temperature is low enough that butter is melted and foamy but not sizzling.

Cook eggs

Pour the whisked eggs into the warm skillet. Let them sit undisturbed for 10–15 seconds until the edges begin to set. Using a silicone spatula, push the set edges toward the center while tilting the pan to let uncooked egg flow to the edges. Continue gently folding and moving the eggs in 10–15 second intervals until mostly set but still slightly glossy and creamy, about 2–3 minutes total depending on heat. Avoid overcooking; residual heat will finish them.

Finish

Remove the pan from heat when the eggs are just set but slightly soft. Add a small pat of butter if desired and gently fold it in for extra creaminess. Transfer the eggs to a warm plate to stop cooking.

Sprinkle 1 tablespoon chopped fresh chives and 2 teaspoons grated Parmesan cheese over the eggs if using. Taste and adjust seasoning with a pinch more salt or pepper as needed. Serve immediately with toast or as desired.