Ingredients
Equipment
Method
- Crack 2 eggs into a bowl and beat them with a fork or whisk until fully combined with no streaks.
- Add a pinch of salt and pepper just before cooking. If using cheese or milk, mix it in lightly.
- Heat a non-stick skillet over low to medium-low heat. Melt 1 tsp butter or warm olive oil.
- Pour in the beaten eggs and let them sit for a few seconds before stirring.
- Stir gently with a silicone spatula, pushing eggs from edges toward the center to form soft curds.
- Remove from heat while the eggs are still slightly glossy—they will continue to cook with residual heat.
- Serve immediately on a warm plate. Optionally top with herbs, cheese, or a dab of butter.
Nutrition
Notes
For richer eggs, stir in a small knob of butter or cream cheese right before serving. For lighter eggs, use olive oil instead of butter and swap one yolk for an egg white. Always cook low and slow for the best texture.