3 Egg Plain Recipe

Gather and measure

Measure out milk, butter, salt, and pepper. Crack 3 large eggs into a medium mixing bowl and set bowl near your cooking area.

If using chives, finely chop and set aside for garnish.

Beat the eggs

Add 2 tablespoons of whole milk to the bowl with the 3 eggs. Season with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Whisk vigorously until yolks and whites are fully combined and the mixture is slightly frothy, about 20–30 seconds.

Heat the pan

Place a nonstick skillet over medium-low heat. Add 1 tablespoon unsalted butter to the skillet and let it melt, swirling to coat the pan. Heat until butter is foaming but not browned, about 30–45 seconds.

Cook the eggs

Pour the beaten eggs into the skillet. Let them sit undisturbed for 10–15 seconds until edges just begin to set. Using a silicone spatula, gently push the cooked edges toward the center while tilting the pan so uncooked egg flows to the edges. Continue this gentle folding and tilting motion until the eggs are mostly set but still soft and slightly glossy, about 1.5–2 minutes total depending on heat.

Final seasoning and finish

Taste and, if desired, add remaining 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper to adjust seasoning. Remove the pan from heat when eggs are softly set — they will continue to cook slightly from residual heat. Transfer eggs immediately to a warm plate to prevent overcooking.

Garnish with 1 tablespoon chopped fresh chives if using. Serve hot with toast or as desired.