Rover Easy Recipe

Crack and mix

Crack the 2 large eggs into a medium bowl. Add 2 tablespoons of milk or cream. Season with about 1/2 teaspoon of the kosher salt (reserve the rest to finish) and a pinch of black pepper. Whisk vigorously with a fork or small whisk until yolks and whites are fully combined and the mixture is slightly frothy (about 20–30 seconds).

Place the butter and a nonstick skillet or small frying pan (about 8–10 inches) on the stove. Have a rubber spatula and plate ready.

Melt butter

Set the burner to medium-low heat. Add 1 tablespoon unsalted butter to the pan and let it melt, swirling the pan so the butter coats the surface. Do not let the butter brown—if it begins to brown, lower the heat.

Add eggs

Pour the whisked eggs into the warm pan. Let them sit undisturbed for about 10–15 seconds until the edges just begin to set.

Gently scramble

Using a rubber spatula, gently push the cooked edges toward the center, letting uncooked egg flow to the pan surface. Continue folding every 10–15 seconds. Keep the heat at medium-low so the eggs cook softly and do not become dry. Total cooking time should be about 1.5–3 minutes depending on pan temperature.

Finish

When eggs are mostly set but still slightly glossy and creamy (slightly underdone to account for carryover cooking), remove the pan from heat. Taste and add remaining kosher salt to taste (about 1/2 teaspoon more if desired) and sprinkle 1/4 teaspoon black pepper. If using, sprinkle 1 tablespoon finely chopped chives and gently fold once to distribute.

Transfer the scrambled eggs to a warm plate immediately and serve.