Ingredients:

  • 4 large eggs
  • 2 tablespoons milk (or cream, for extra richness) (30 ml)
  • 1 tablespoon unsalted butter (15 g)
  • Salt and freshly ground black pepper to taste
  • Optional: 1 tablespoon finely chopped fresh chives, dill, or parsley

Instructions:

  1. In a medium bowl, whisk the eggs and milk (or cream) vigorously until light and frothy. Season with salt and pepper.
  2. Melt the butter in the non-stick frying pan over low heat. The pan should be hot enough to melt the butter quickly, but not so hot that it browns.
  3. Pour the egg mixture into the pan.
  4. Allow the eggs to sit undisturbed for about 30 seconds, until a thin layer begins to set around the edges.
  5. Using a rubber spatula or wooden spoon, gently push the cooked edges towards the center of the pan, allowing the uncooked egg to flow underneath. Continue doing this until the eggs are mostly cooked but still slightly wet and glossy.
  6. Take the pan off the heat. The residual heat will finish cooking the eggs.
  7. Transfer the scrambled eggs to plates. Garnish with fresh herbs, if desired. Serve immediately.