Eggs* (1 Or 2) Recipe

Crack and season

Crack the eggs into a small bowl or cup (use 1 or 2 depending on serving). Add the milk or cream, a pinch of the salt (reserve some for the final seasoning) and a few grinds of black pepper. Whisk vigorously until yolks and whites are fully combined and slightly frothy, about 15–30 seconds.

Heat the pan

Place a nonstick skillet over medium-low heat. Add the butter and let it melt, swirling the pan to coat the surface. The butter should foam but not brown; adjust heat down if it starts to sizzle strongly.

Cook the eggs

Pour the beaten eggs into the skillet. Let them sit undisturbed for 10–15 seconds until edges 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. Repeat with gentle folding every 10–15 seconds. For soft, slightly runny eggs, remove from heat when they're still glossy and slightly loose — total cook time about 1½–3 minutes depending on quantity and pan size. For firmer eggs, continue gentle folding another 30–60 seconds.

Finish and season

Immediately transfer the eggs to a plate to stop cooking. Taste and add remaining salt as needed and a final grind of black pepper. Sprinkle chopped chives or parsley and grated cheese if using. Serve hot.

If using hot sauce or salsa, add a small spoonful on top or on the side. Serve with toast, a slice of avocado, or breakfast potatoes as desired.