Ingredients:

  • 4 large eggs
  • 2 tablespoons whole milk (30 ml)
  • 1 tablespoon unsalted butter (14g)
  • Salt and freshly ground black pepper to taste
  • Optional: 1 tablespoon finely chopped fresh chives, parsley, or other herbs of your choice

Instructions:

  1. In a medium bowl, whisk together the eggs, milk, salt, and pepper until light and frothy. Don't over-whisk; just enough to combine.
  2. Melt the butter in a non-stick skillet over medium-low heat. Swirl to coat the pan evenly. You want it shimmering, not browning.
  3. Pour the egg mixture into the skillet.
  4. Let the eggs sit undisturbed for about 30 seconds, until a thin layer starts to set around the edges.
  5. Using a spatula, gently push the cooked egg from the edges towards the center, allowing the uncooked egg to flow underneath. Repeat this process until the eggs are mostly cooked but still slightly moist.
  6. Take the skillet off the heat. The residual heat will continue to cook the eggs slightly.
  7. Season with additional salt and pepper to taste. Garnish with fresh herbs, if desired. Serve immediately.