Ingredients:

  • 4 large eggs
  • 2 tablespoons whole milk (30ml)
  • 1 tablespoon unsalted butter (14g), divided
  • 1 tablespoon crème fraîche or sour cream (15ml)
  • Pinch of sea salt
  • Pinch of freshly ground black pepper
  • Optional: Fresh chives, finely chopped, for garnish

Instructions:

  1. In a medium bowl, gently whisk together the eggs, milk, salt, and pepper until just combined. Avoid over-whisking, which can toughen the eggs.
  2. Place the skillet over low heat. Add half the butter (0.5 tbsp) and let it melt completely, coating the pan evenly.
  3. Pour the egg mixture into the skillet.
  4. Immediately reduce the heat to the lowest setting. Using a rubber spatula, gently push the cooked egg from the edges towards the center, tilting the pan to allow the uncooked egg to flow underneath.
  5. Continue this process of pushing and tilting, stirring almost constantly, until the eggs are mostly set but still look slightly wet. This should take 5-7 minutes.
  6. Remove the skillet from the heat. Stir in the crème fraîche (or sour cream) and the remaining butter (0.5 tbsp). The residual heat will finish cooking the eggs and create a creamy texture.
  7. Garnish with fresh chives (if using) and serve immediately.