Ingredients:

  • 4 large pasture-raised eggs
  • 1 tbsp cold heavy cream
  • 1 tbsp high-quality unsalted butter
  • 2 tbsp cream cheese
  • 1 tsp freshly snipped chives
  • 1 pinch kosher salt
  • 1 pinch freshly cracked black pepper

Instructions:

  1. In a small bowl, combine the eggs and heavy cream. Whisk vigorously for at least 30 seconds until the mixture is uniform and streak-free with no visible egg white clumps.
  2. Place the unsalted butter in a cold 8-inch non-stick skillet. Turn the heat to medium-low.
  3. Once the butter foams but hasn't browned, pour in the egg mixture. Immediately begin sweeping the bottom of the pan with a silicone spatula.
  4. Continue moving the eggs from the edges toward the center in a figure-eight motion. When the eggs resemble thick porridge and soft curds have formed (about 80% cooked), remove the pan from the heat.
  5. Fold in the cream cheese, chives, salt, and black pepper. The residual heat will melt the cheese and finish the cooking process to a custardy stage.