Ingredients:

  • 8 large eggs
  • 2 tbsp unsalted butter
  • 2 tbsp heavy cream
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1 tbsp fresh chives, finely chopped

Instructions:

  1. Crack 8 large eggs into a mixing bowl and add 2 tbsp heavy cream, 1/2 tsp kosher salt, and 1/4 tsp ground black pepper.
  2. Whisk the mixture vigorously for about 60 seconds until the color is uniform and small bubbles form on the surface.
  3. Place an 8-inch non-stick skillet over medium-low heat and add 2 tbsp unsalted butter; heat until the butter melts and begins to foam slightly, but do not let it brown.
  4. Pour in the egg mixture and let it sit undisturbed for about 20 seconds until the edges just begin to set.
  5. Using a silicone spatula, gently push the cooked eggs from the outer edges toward the center, folding the eggs in long, slow sweeps.
  6. Remove the skillet from the heat when the eggs look slightly wet and glossy, ensuring the whites are fully set.
  7. Garnish with 1 tbsp finely chopped fresh chives and serve immediately.