– 4 large egg – 2 tbsp milk or cream – 1 tbsp butter – Salt and pepper to taste – Fresh chives for garnish (optional)
Crack eggs into a bowl, add milk or cream, then whisk until the mixture is smooth, pale, and slightly frothy for extra fluffiness.
Heat butter in a nonstick pan over low heat until melted, swirling the pan so the surface is fully coated with buttery goodness.
Pour in the egg mixture and let it sit undisturbed for a few seconds until the edges begin to set ever so slightly.
Using a spatula, gently push the eggs from the edges toward the center, allowing uncooked egg to flow into the gaps.
Continue the gentle folding until eggs are soft, slightly runny, and creamy — avoid overcooking for the perfect texture.
Season with salt and pepper to taste, then remove from heat immediately to stop the cooking and lock in the creamy softness.
Serve warm, topped with fresh chives if desired. Pair with toast or avocado for a dreamy, soft, and comforting breakfast!