3–4 large eggs, fresh and cold
1 tbsp whole milk, cream, or crème fraîche (optional — adds silkiness)
Pinch of salt (add early for better texture)
Freshly cracked black pepper, to taste
1 tbsp unsalted butter (or olive oil, but butter wins)
Optional upgrades: Chives, grated cheese, hot sauce, smoked paprika
Pro Tip: Use room-temperature eggs if possible — they scramble more evenly.
Step-by-Step Instructions
Whisk with Purpose
Crack eggs into a bowl.
Add milk/cream (if using), salt, and a splash of pepper.
Whisk just until blended — no need for froth or air. Over-whipping = puffier, drier eggs.
Why add salt now? It helps break down proteins for a smoother, more tender curd.
Prep Your Pan
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