Ingredients
- 4 large eggs
- 2 tbsp heavy cream (makes them extra creamy)
- 1 tbsp butter
- Salt & pepper to taste
- Optional: chopped fresh chives, shredded cheese, or smoked paprika for garnish
Instructions
- Whisk gently:
- In a bowl, whisk eggs with heavy cream, salt, and pepper until just combined (don’t overbeat).
- Low & slow cooking:
- Melt butter in a nonstick skillet over low heat.
- Pour in eggs and let them sit for a few seconds before stirring.
- Stir softly:
- Using a spatula, gently push the eggs from the edges toward the center.
- Continue slowly folding until eggs are just set but still slightly glossy.
- Remove early:
- Take the pan off heat before they’re fully cooked — the residual heat will finish them perfectly.
- Serve immediately:
- Top with chives, cheese, or a sprinkle of paprika if you like.
✅ Chef’s Tip: For an even richer flavor, use 1 tbsp cream cheese instead of heavy cream and melt it slowly into the eggs.
