Ingredients:

  • 4 Large Eggs
  • 1 Tbsp Unsalted Butter (for cooking)
  • 1 Tbsp Heavy Cream or Crème Fraîche
  • ½ Tbsp Unsalted Butter (cold, for finishing)
  • Fine Sea Salt, To taste
  • Freshly Ground Black Pepper, To taste
  • 1 tsp Fresh Chives (finely chopped, optional)

Instructions:

  1. In a small bowl, crack the 4 large eggs. Add the salt and pepper. Whisk gently until the yolks and whites are just combined and homogenous; do not over-whisk to incorporate air.
  2. Place a non-stick pan over the lowest possible heat setting. Add the 1 Tbsp of cooking butter. Once melted and slightly foamy, swirl to coat the pan.
  3. Pour the egg mixture into the warmed, buttered pan. Allow the eggs to sit undisturbed for about 30 seconds until the very edges begin to set (the 'skin').
  4. Using a silicone spatula, push the eggs from the edges into the centre, allowing the raw mixture to run underneath. Continue this gentle folding and scraping movement—do not stop stirring—for 5 to 7 minutes, consistently breaking up the curds as they form.
  5. Continue stirring until the mixture resembles a loose, wet custard with small, moist curds.
  6. Remove the pan completely from the heat when the eggs are still significantly wetter than you think they should be (about 80% done). They will continue to cook from residual heat.
  7. Immediately add the cold ½ Tbsp of finishing butter and the 1 Tbsp of heavy cream or crème fraîche.
  8. Stir vigorously for 15 seconds. The cold fat and dairy will drop the temperature, stop the cooking process, and create the desired silky sheen.
  9. Immediately transfer the eggs onto warm plates. Garnish with chives and a final sprinkle of salt, if needed, and serve with proper toast or smoked meats.