Ingredients:

  • 4 Large Eggs
  • 1 tbsp Heavy cream
  • 1/4 tsp Fine sea salt
  • 1 pinch Freshly cracked black pepper
  • 1 tbsp Unsalted butter
  • 1 tsp Chives, finely minced

Instructions:

  1. In a small mixing bowl, crack the eggs and add the heavy cream and salt. Use a whisk to vigorously mix for about 30 seconds until the mixture is uniform, streak-free, and slightly frothy.
  2. Place an 8-inch non-stick skillet over medium-low heat and add the butter. Allow the butter to melt until it begins to foam, but do not let it brown.
  3. Pour the egg mixture into the center of the pan. Let it sit undisturbed for 10 seconds until the edges set, then use a silicone spatula to gently push the cooked edges toward the center.
  4. Continue a slow 'push and fold' motion. When the eggs are 80% cooked—thickened but still shiny and slightly wet—remove the pan from the heat immediately.
  5. Transfer the eggs to a plate and garnish with freshly cracked black pepper and minced chives. Allow the residual heat to finish the cooking process for a silky texture.