Ingredients:

  • 3 Large Eggs
  • 1 tbsp Unsalted Butter
  • 1 tsp Heavy Cream
  • 0.125 tsp Fine Sea Salt
  • 1 tsp Fresh Chives
  • 1 pinch Black Pepper

Instructions:

  1. Crack 3 Large Eggs into a small bowl and beat vigorously for 30 seconds. Note: This incorporates air for a lighter, fluffier lift.
  2. Stir in 1 tsp Heavy Cream and 0.125 tsp Fine Sea Salt. Note: Salt helps break down the egg proteins before they hit the heat.
  3. Place 1 tbsp Unsalted Butter in a small non stick skillet over medium low heat.
  4. Wait until the butter is melted and starts to foam slightly.
  5. Add the egg mixture to the pan immediately. Note: Don't wait for the butter to brown.
  6. Let the eggs sit undisturbed for 20 seconds until the bottom begins to set.
  7. Using a silicone spatula, gently push the cooked edges toward the center.
  8. Continue sweeping the spatula across the pan until large, soft clumps form.
  9. Remove from heat when the eggs look 80% cooked and still glistening.
  10. Sprinkle with 1 tsp Fresh Chives and 1 pinch Black Pepper.